Longtime local bartender Thomas Posey, a/k/a The Book Slinger, has turned his love for rare cookbooks and cocktail books into a full-time pursuit.
The Bloody Mary is a spirited debate in a glass, a purported hangover zapper that inspires both hatred and early-a.m. hedonism.
I didn't tell the friendly guy in the blue-and-yellow polo shirt what I was planning to do, but that didn't matter. He already knew.
Kelley Deetz brings the fruits of her research to Philadelphia this Friday for a sold-out event at Germantown's Cliveden estate. The historic site has developed its own progressive approach to discussing its slaving past. Cliveden will host "Cookin' for the Big House: Slavery, Race, Gender & the Kitchen Axis," Deetz's talk on the immense influence West African enslaved cooks had on American cuisine.
In America, the desire to eat well should not be a cost-prohibitive pursuit. That's the credo that food writer Leanne Brown was working with when developing her latest book, a grad-school assignment turned fast-moving phenomenon aimed at democratizing access to healthy and affordable food.
Wilbur Olin Atwater, considered to be the godfather of food science in this country, thinks "well-to-do" Americans have too much fat, too much sugar and not nearly enough physical activity.
At Kensington Quarters in Fishtown, they have a butcher case to fill and a restaurant with mouths to feed.
Quick and easy meal for one
WHEN IT comes to staple condiments, some like it hot - and in the United States, the sum of that "some" is growing at a tongue-singeing pace.
You don't look like you're from around here. Michael Pakradooni keeps getting that, and he finds it kinda funny.
If you could go back in time and ask a 17-year-old Ferry Takili what the United States was like, he might tell you that it was a country filled with monsters.
Drew Lazor is a freelance writer in Philadelphia. Contact him at email@example.com.