Post on 20-Mar-2016
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transcript
DECEmbEr 2012 / issuE 44 gridphilly.com
S u S ta i n a b l e p h i l a d e l p h i a
History rewritten: Landmark building revitalized
diy: Make your own non-toxic air freshener
food: Versatile pies and a cheese so good, it hurts
Classic candy purveyors Shane and a slew of super-local, super-cool holiday hot spots
merchantSof cool
holiday gift guide
©2012 Waste Management, Inc.
How big are we into recycling?Last year, it was 12,900,000 tons.Find out more at ThinkGreen.com
For more information call 800 869 5566.
With your help, our goal is to reach 20 million tons by 2020. As North America’s largest residential recycler, Waste Management managed more
than 12.9 million tons of material that was recycled or reused in 2011. That’s including
organic materials that we’re now recycling more of than ever before. These are the
types of resources that make us a sustainability solutions partner you can rely on.
LIVE
LIVE
TRIMBLEED
TRIM
BLE
ED
now
to
next
.
Client: WM, Inc. Creative Director: S. JennIngS
Art Director: R. gee
Bleed: 8.375”x11.125” Copywriter: A. BAkeR
Trim: 8.125”x10.875” Proofreader: n. TuCkeR
Live: 7.625" x 10.375" Studio Artist: M. WACHS
Inspected By:
Colors: 4/c Production Manager: C. CAPoSIno
DPI: 300 Project Manager: L. WILMeSMeIeR
004202_FieldEast_JenniferSmith_Mech.inddRevision: 0 Created: 10/19/12 Printed @ 100%
MeC
HAnI
CAL
LOCALLY GROWN AND SUSTAINABLE PRODUCE, MEAT, DAIRY, PET, HEALTH AND BEAUTY PRODUCTS.
4824 BALTIMORE AVE | 215.729.2121 | MARIPOSA.COOP
New Extended Hours
M-F 8am—9pm Sat-Sun 9am—9pm
Enjoy the fall harvest with
Mariposa Food Co-op
©2012 Waste Management, Inc.
How big are we into recycling?Last year, it was 12,900,000 tons.Find out more at ThinkGreen.com
For more information call 800 869 5566.
With your help, our goal is to reach 20 million tons by 2020. As North America’s largest residential recycler, Waste Management managed more
than 12.9 million tons of material that was recycled or reused in 2011. That’s including
organic materials that we’re now recycling more of than ever before. These are the
types of resources that make us a sustainability solutions partner you can rely on.
LIVE
LIVE
TRIMBLEED
TRIM
BLE
ED
now
to
next
.
Client: WM, Inc. Creative Director: S. JennIngS
Art Director: R. gee
Bleed: 8.375”x11.125” Copywriter: A. BAkeR
Trim: 8.125”x10.875” Proofreader: n. TuCkeR
Live: 7.625" x 10.375" Studio Artist: M. WACHS
Inspected By:
Colors: 4/c Production Manager: C. CAPoSIno
DPI: 300 Project Manager: L. WILMeSMeIeR
004202_FieldEast_JenniferSmith_Mech.inddRevision: 0 Created: 10/19/12 Printed @ 100%
MeC
HAnI
CAL
A book you’ll like,” read the subject line in the email from my good friend, The Urban Naturalist. Intrigued, I clicked on the in-cluded link, which sent me to a synopsis of the book The Big Necessity:
The Unmentionable World of Human Waste and Why It Matters. After a moment, it dawned on me that someone had seen a book on human excrement and thought of me. I decided not to reflect upon that any further. And besides, he was right; I find systems like these—the every day ones we so easily take for granted—fascinating. (Not to gross you out, but one day, inevitably, we’ll drink processed wastewater and not think twice about it. If we don’t, we’re going to be very thirsty. Perhaps one day we’ll also tap into the fertilizer known as humanure, though I’d prefer not to be a spokesman for that cause.)
Waste Industrycreative people finding treasure in the trash
publisherAlex Mulcahy
215.625.9850 ext. 102 alex@gridphilly.com
managing editorLiz Pacheco
liz@gridphilly.com
art directorJamie Leary
jamie@gridphilly.com
designerDanni Sinisi
danni@gridphilly.com
distributionJesse Kerns
215.625.9850 ext. 100 jesse@gridphilly.com
marketingMorgan Berman
morgan@gridphilly.com
copy editorAndrew Bonazelli
writersBernard Brown
Tenaya Darlington Jaclyn Hardgrove Marisa McClellan
Molly O’Neill Courtney Sexton
Samantha Wittchen
photographers Neal Santos
Gene Smirnov Emily Wren Albert Yee
illustratorKirsten Harper
internHao Wei Yang
ad salesAlex Mulcahy
215.625.9850 ext. 102 alex@gridphilly.com
published byRed Flag Media
1032 Arch Street, 3rd Floor Philadelphia, PA 19107
215.625.9850
g r i d p h i l ly . c o m
Waste is the greatest dragon sustainability needs to slay. If you think about the big picture sustainability topics, such as food, energy, trans-portation and building, you realize that waste is at the center of all of them. That’s why busi-nesses like Philly Compost, Bennett Compost, Revolution Recovery, Richard S. Burns Com-pany, Greensaw and any energy auditor are so exciting to me. On a daily basis, they prove that there are better ways to handle, minimize or eliminate waste.
So, it should be no surprise to learn that many of the merchants, artists and craftspeople we fea-ture in this year’s gift guide scavenge through what appears to have no value and transform it into timeless pieces. I love the image of the ever-shrinking waste pile at Peg and Awl, getting smaller and smaller as they creatively engineer further uses for their materials.
I hope you enjoy our gift guide, but keep in mind that it’s far from exhaustive, so please make a point this holiday season to explore the unique, independent businesses right here in Philadelphia.
alex j. mulcahy, Publisheralex@gridphilly.com
coV e r p h oto by a L b e rt y e e
You buy your food locally, but what about energy?
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Our community has created what will be a vibrant and critical commercial and social hub for the business center of Elkins Park, an energetic, service and culture-rich close-in suburb to Philadelphia featuring tree-lined streets and access to the city by regional rail just one block from our location.
ARE YOU THE EXPERIENCED GENERAL MANAGER WE ARE LOOKING FOR?
We are CreekSide Co-op, a dynamic food co-op opening in the coming weeks in the Philadelphia area.
• A love of the customer/owner and cultivat-ing a great shopping experience for all
• A love for and deep knowledge of food• Running a complex enterprise• Inspiring a team, with a willingness to roll-
up your sleeves and lead by example• Detail orientation and for driving high
standards
• Significant operational experience in a consumer or retail business (with grocery or food preferred)
• Strong communications• Community relations• Business and financial acumen• Interfacing with a Board of Directors
We are looking for that special leader committed to the ideals and values of our co-op, someone who is driven to create an environment of ethics and integrity, customer service, and achieving results all with a strong focus on the success of the Elkins Park community. With revenues of over $5 million budgeted for the first year, and doubling in size within the following four to five years, this is a great opportunity for continued growth.
We will offer a competitive salary and benefits package commensurate with your experi-ence and qualifications. Relocation assistance might be possible. If excited and only if qualified, please send your cover letter and resume to GMJob@creekside.coop.
We are looking for a special leader with a demonstrated track record of:
6 g r i d p h i l ly.co m d ec e m b e r 2 0 12
With more than 50 boutique hotels in 24 cities, Kimpton op-erates on a large scale, making
their sustainability initiatives all the more impressive. Their first hotel in Philadelphia, the Palomar, opened in September 2009 in the landmark Architects Building, and earned LEED Gold certification. This October, Kimpton opened their second Philadelphia location, the Hotel Monaco, after renovating the Lafayette Building on the corner of Fifth and Chestnut Streets. Formerly owned and operated by Stephan Girard, the building is also slated for a LEED Gold certification. Only the Palomar and Monaco are LEED certified, but all Kimpton hotels follow their in-house “EarthCare Program,” which includes more than 100 eco-friendly operating practices, such as in-room recycling, water-ef-ficient fixtures, energy-efficient lighting, and organic foods and drinks for hotel patrons. On the morning of the Monaco’s opening, Grid talked with Niki Leondakis, Kimpton’s presi-dent, about the Monaco and the company’s commitment to sustainability.
Why open a second LEED-certified hotel here in Philadelphia? It’s not every—or many—hospitality companies that can take an historic building like this and reinvent it into a hotel… It represented a great opportunity combined with the fact that we love this city. The Palomar has been a tremendously successful project for us. The city has welcomed us with open arms. Mayor Nutter has been a fantastic supporter and partner in getting these projects done for us. So we couldn’t wait to do a Monaco at this beautiful building.
Kimpton was founded in 1981; how long has sustainability been a part of the mission? It’s always been part of the company’s ethos… We’re a San Francisco-based company, so long before environmentalism became popular peo-ple in San Francisco were concerned about the
natural environment and how to protect it… It was a multi-year strategy to really do everything we saw possible. And we’re still at it. Every day there are new ideas that come from our employees, there are new products coming into the market-place. So it’s a continuous
improvement process, but that’s how it got started and it will hopefully never end.
Are there any sustainability efforts at the Hotel Monaco that hotel guests might not notice? There’s a lot that we do that the guests won’t notice… A good example is the cleaning sup-plies that the housekeepers use in the guest rooms… [The housekeepers] take a lot of pride in what they do, and they were very unhappy [the non-toxic cleansers] didn’t foam… They started bringing in their own stuff from home. We had to really do a much better job of com-municating… They finally got it because they started noticing, many of them were having rashes and skin conditions, and their hands started clearing up [after using the new prod-ucts]. And that’s when they started to under-stand this was better for them.
Learn more about Kimpton sustainability practices at kimptonhotels.com
A second historical hotel gets a green makeover by liz pacheco
Room Upgrade
green building
fact Aluminum foil and bottle caps are recyclable
curbside in Philly.
problem You’ve just hosted a rockin’ holiday party, complete with the best local, sea-
sonal brews, as well as several platters of Grandma’s famous holiday cookies. As you survey the party wreckage, you notice there’s a bunch of stray bottle caps littering your house, and the aluminum foil from Grandma’s cookies is now strewn across the dining room table. You’re not sure what to do with this stuff, but more importantly, why is your dog wearing a lampshade?
solutionLucky for you, much of that waste is recyclable curbside. Bottle caps (both
metal and plastic) and aluminum foil are okay, as are things like aerosol cans, phone books, cartons (milk, orange juice, ice cream and soup), and those cardboard and metal coffee cans. However, the plastic bags your friends carried all that tasty beer in are still not recyclable curbside, so please don’t wrap your recyclables in them. (Most local grocery stores have recycle bins specifically for them.) For a full list of what’s recyclable and what’s not, as well as a handy print-out for your fridge, visit the RecycleNOW web-site (recyclenowphila.org/whattorecycle.html). In the meantime, go get that blue bin and start cleaning up. As for the dog, you’re on your own with that.
by samantha wittchen
All The Stuff You Never Knew Could Go In The Blue Bin
D ec e m B e R 2 0 12 g r i d p h i l ly.co m 7
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How to
green living
How to fight household odors without toxic chemicals by leah r. troiano
Clearing the Air
→ Fill the glass bottle about three-quarters full. → Add the essential oils. → Be sure to shake vigorously before each use. If you spray many rooms at once, shake between sprays.
dark colored, 4oz. glass
bottle with a fine mist
sprayer
water
When I had two kids in diapers and two dogs, I was always con-cerned about the smell of my
house. Eventually, I gave in to temptation and purchased a plug-in air freshener. They seemed so simple and effective.
After plugging one in, my house certainly smelled different, but my dogs were unhappy. The pups would avoid the freshener at all costs, most often bypassing that room entirely. Appar-ently, the dogs knew something I didn’t.
Most indoor air fresheners are full of harsh chemicals. The Natural Resources Defense Council (NRDC), a New York City-based, non-profit environmental advocacy group, conducted a study that analyzed 13 scented sprays, liquids, gels and plug-in household air fresheners. The study found that many air fresheners contain carcinogens (cancer-causers), phthalates (hor-
mone-disruptors), volatile organic compounds (harmful gases) and other known toxins, as well as chemicals that can aggravate asthma.
Fortunately, making your own air freshener is a simple, non-toxic solution. Below are three of my favorite recipes, but you can pick any organic essential oils and make your own.
leah r. troiano, a certified cancer support educator, works with people who have cancer or would like to prevent cancer. Lowering toxicity is just one of many ways to get your body in cancer-fighting shape. Videos on how to make the products featured in this column can also be found at Leah’s website in the “Video” section. For more information, visit cancerhealthandwellness.com or email leah@cancerhealthandWellness.com.
make your own air freshener
5 drops lavender
essential oil
5 drops orange
essential oil
5 drops grapefruit
essential oil
5 drops eucalyptus
essential oil
5 drops peppermint essential oil
Indoor Air Pollution FightersWhile we know that plants convert carbon dioxide into oxygen, a NASA study proved that many common houseplants also remove harmful toxins or volatile organic compounds from indoor air.
The two-year study—done in collaboration with the Associated Landscape Contractors of America—identified the most effective air-purifying plants and found that one plant per 10 square yards of floor space will clean the air effectively. That’s two to three plants for an average room with a nine-foot high ceiling and 25-square-yard living space. The most effective air purifying plants include the heartleaf philodendron, elephant ear philodendron, the cornstalk dracaena, English ivy and palms.
Add more or less essential oils depending on how strong you want your air freshener.*
10 drops peppermint
10 drops lemongrass
10 drops lavender
10 drops chamomile
A daytime blend for a quick pick-me-up:
A nighttime blend to aid relaxation:
D ec e m B e R 2 0 12 g r i d p h i l ly.co m 9
Community-owned food markets open to the public.
www.weaversway.coopChestnut Hill
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Holidays gatherings don’t need to be elaborate or stressful. Whether you’re serving a couple or a crowd, Weavers Way Co-op has a great selection of fresh ingredients and ready-to-eat holiday meals. We’re here to help you celebrate.
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preorder for Thanksgiving!Soup • Sides • Turkey • Pies • Ice CreamTaking preorders until November 12
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Upper Crustdelicious meals in the pie of the beholder story and photos by marisa mcclellan
food
basic Hand Pie dough
�� Combine the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add the cold butter cubes to the bowl, and pulse until the butter is incorporated into the flours and the largest bits are the size of peas. �� Then, with the motor running, slowly stream water into the
bowl. Stop once you’ve added 1/4 cup of water. Test the dough by squeezing it. If it sticks together, it’s done. You want it to just barely hold together. �� Divide the dough in two and wrap in plastic wrap or waxed
paper. Store in the refrigerator for at least an hour before using. Overnight is fine too. The dough can also be frozen for up to a month. �� If you don’t have a food processor, combine the flour, sugar and
salt in a large bowl and whisk together. Grate very cold butter using a box grater. When it’s all grated, combine with the dry ingredients and work together using a pastry blender or your hands. Add water drop by drop until the dough comes together. Divide and store as recommended above.
We’ve arrived at the time of year I fondly refer to as pie season. There’s truly no better winter dessert than a flaky pastry filled with something sweetened and spiced. When I
bake a pie—especially one that isn’t going to hang around my kitchen—I’ll always make a bit more crust; the scraps make for great little filled pastries. Sometimes I’ll stuff them with leftovers from the previous night’s dinner to make a meaty turnover, other times I’ll quick cook some fruit in a little sugar and butter.
Just about every culture has a tradition of making pastries baked with a savory or sweet filling. From empanadas to Cornish pasties to turnovers, these items are sturdy, portable and so delicious. What’s more, between food trucks and specialty pie shops, handheld pies are making something of a comeback these days.
These hand pies are a fun, simple alternative to a lunchtime sandwich, and are easy to keep local. Lancaster County’s Daisy Organic Flour is a good option for your pastry, and the farmers market still has plenty of hardy greens and root vegetables. For a meaty filling, try simmering ground lamb with aromatics. Vegetarians in the crowd will appreciate this homemade take on a samosa, stuffed with curried potatoes and peas. And when dessert rolls around, nothing beats a warm apple pie tartlet.
marisa mcclellan is a food writer and canning teacher living in Center City. Find more of her food (all cooked in her 80-square-foot kitchen) at foodinjars.com.
3 ½ cups all-purpose flour2 tsp sea salt
2 sticks cold unsalted butter, cut into cubes½ cup ice water
D ec e m B e R 2 0 12 g r i d p h i l ly.co m 1 3
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Ground Lamb Filling
Makes 12 pies1 Tbsp olive oil
medium yellow onion, minced1 clove garlic, pressed or grated2 large carrots, minced3 ribs of celery, minced (include leafy portion)1 pound ground lamb2 Tbsp tomato paste3 Tbsp all-purpose flourSalt and pepper1 batch Basic Hand Pie Dough1 egg, beaten
�� Heat olive oil in a large skillet. Sauté on-ions, garlic, carrots and celery until browned. Add ground lamb, using the edge of a spatula to break the meat apart into even crumbles. Stir in tomato paste. Sprinkle flour evenly over the mixture and stir to combine. Add a splash of water to help create a bit of gravy. Season with salt and pepper to taste. �� To assemble pies, roll dough out flat. Cut
into 24 squares. Place a tablespoon of filling in the center of half the squares. Brush edges with the beaten egg and top with a second square of dough. Press edges to seal. Prick the tops with a fork to allow steam to escape, and brush with beaten egg. Space out on a parch-ment- or silicone-lined cookie sheet. Bake at 375 degrees for 25 to 30 minutes until golden.
Spiced Apple Pie Filling
Makes 10 pies2 Tbsp butter4 medium apples (choose crisp and tart varieties)
cup brown sugar1 Tbsp all-purpose flour2 tsp lemon juice1 ½ tsp cinnamon½ tsp freshly ground nutmeg¼ tsp ground cloves1 batch Basic Hand Pie Dough1 egg, beaten
�� Peel and core apples. Cut them into quar-ters and each quarter into 4 to 5 pieces. Heat a large frying pan over medium-high heat. Add butter to the pan. Once butter melts, add apple slices and brown sugar, and stir to combine. Add flour, lemon juice, cinnamon, nutmeg and cloves. Stir and cook for 5 to 6 minutes, until the apples are soft, but still hold their shape. �� To assemble pies, roll dough out flat. Cut
into 20 circles. Place a tablespoon of filling in the center of half the circles. Brush edges with the beaten egg and top with a second round of dough. Crimp edges firmly to seal. Prick the tops with a fork to allow steam to escape. Brush tops with beaten egg. Space out on a parchment or silicone-lined cookie sheet. Bake at 375 degrees for 25 to 30 minutes until golden.
Makes 12 pies3 Tbsp olive oil½ medium onion, minced2 tsp curry powder1 tsp ground cumin½ tsp smoked paprika2 Tbsp tomato paste2 tsp fresh grated ginger1 garlic clove, pressed or grated2 russet potatoes, peeled and cubed (½-inch pieces)1 cup frozen peas3 sheets puff pastry1 beaten egg
�� Heat olive oil in a large skillet over medium-high heat. Add onions and cook until browned. Sprinkle curry pow-der, cumin and paprika, and cook until the spices are fra-grant. Add garlic, ginger and tomato paste, and stir to com-bine. Add chopped potatoes and top with 1 1/2 cups of water. Place a lid on the skillet and turn heat down to medium. Cook until potatoes are tender, stirring regularly to prevent burning. When potatoes are soft, add frozen peas and cook until they’re heated through.
�� To assemble pies, cut each sheet of puff pastry into four squares. Place a tablespoon full of filling near one corner of each square. Brush two sides with the beaten egg and fold pastry over to form a triangle. Press edges to seal. Brush top with beaten egg. Space out on a parchment or silicone-lined cookie sheet. Bake at 375 degrees for 25 to 30 minutes, until puffed and golden.
curried Potato and Pie Filling
14 g r i d p h i l ly.co m D ec e m B e R 2 0 12
Kennedy makes this natural-rinded cheese at Cherry Grove Farm in Lawrenceville, N.J. “We released it in 2010, and it’s become one of our signature flavors,” he says. “We use [Monterey] Jack as a base because it’s so friendly, and to some people nettles are a little scary.”
Using nettles as an ingredient in cheesemak-ing draws upon an established tradition; the plant actually contains a natural coagulant that helps “set” cheese, making it a handy substitute for animal rennet. Kennedy starts with rich, raw milk from the farm’s sustainably-raised herd
then, he adds local dried nettles from his neigh-bors at North Slope Farm. After 60 days in the ageing cave, Full Nettle Jack is ready for market. —Tenaya Darlington, madamefromageblog.com
Full Nettle Jack is available at Greensgrow Farm (2501 E. Cumberland St.) and at Whole Foods cheese counters throughout the area. Contact: Cherry Grove Farm, 3200 Lawrenceville Rd., Lawrenceville, NJ, 609- 219-0053, cherrygovefarm.com.
foodPHILADELPHIA
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Full Nettle JackIn the world of flavored cheeses, Full Nettle Jack (a nod to Stanley
Kubrick’s Vietnam film, Full Metal Jacket) is a special character. Even if you’re the sort of person who bristles at the mere mention of “nettles”—
they do sting, after all—you ought to reserve judgment. This bright-tasting cheese is both vegetal and herbaceous with a kick of vinegary acidity. ¶ The taste evokes dill pickles, and would do well as slices on a Cubano sandwich. Full Nettle Jack is also a great cheese for melting. In fact, cheesemaker Sam Kennedy swears by Nettle Jack macaroni and cheese.
cheese of the month
D ec e m B e R 2 0 12 g r i d p h i l ly.co m 1 5
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Storybook ending A couple’s romAnce
with the pAst yields
timeless pieces
At peg and awl, stories bring prod-ucts to life. Every découpaged candle-holder, leather book necklace and stur-
dy wooden caddy proudly reveals the source of its reclaimed materials. A chalkboard tablet is reborn from oak bleachers of the century-old Liberty High School in Bethlehem, Pa., and fin-ished with a leather pencil loop that first served as a World War II gun holster. A scrap of leather from the drawer of an 1835 summer kitchen finds new purpose as a journal cover, sheltering hand-sewn, archival-quality pages.
Peg and Awl proprietors Margaux—a photog-rapher—and Walter Kent—a painter—perhaps so value history because their own story rings romantic. They met in 2007 at Walter’s sister’s birthday party, and moved in together two days later. Margaux immediately became pregnant. Then, five months after their son Søren’s birth, the National Guard called Walter to Iraq. He was gone for one long, lonely year, and Margaux im-mersed herself in her art.
In the slowly-settling months after Walter’s return, Margaux became pregnant again. Now, three years later, their 1860s Fishtown home bustles with the activity of two towheaded boys. Margaux hammers and stitches while Walter watches Søren and Silas race beneath exposed wood beams. When the babysitter arrives, Wal-ter takes a turn in the woodworking shed tucked in the expansive backyard. Raised beds house dormant plants (and one defiant ripe red pep-per) and a rope swing sways lazily as three hens cluck contentedly in their hand-built coop. The scene reflects a new sort of timelessness in which a modern couple practices artisan craftsmanship with antique materials.
Though Margaux and Walter see the use of the
Finding that special holiday gift that won’t be tossed aside with the wrapping paper can be a challenge. So, here’s our advice: Buy gifts that are totally cool. What does that mean exactly? Consider these criteria before opening your billfold: 1 Is the gift homemade? 2 Is the design thoughtful? 3 Are the materials salvaged or sustainable? 4 Is the item useful? 5 Is it made right here in Philadelphia? We’ve featured a handful of lo-cal businesses we think score really high in the cool department. All the products—the jewelry, candy, birdhouses, ceramic goods and housewares—pos-sess quality and style, just like you. And that’s what cool is all about.
PEG AND AWL
Holiday
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term “sustainability” as a bit of a fad, the practice comes naturally to them. “I don’t think either of us really thought of that word before it became trendy, but that’s what we’re doing,” says Walter. “It just makes sense to us to not pull up to a lum-beryard and buy freshly cut wood that doesn’t have the beauty of the old wood and the history of the old wood.” “Besides,” adds Margaux, “We get to search for things. We like the scavenger hunt, the treasure hunt.”
Once found, salvaged materials can be chal-lenging to work with, and the popularity of old-growth lumber has made quality materials harder to find. “It’s actually pretty expensive,” says Margaux, “and it takes a lot of work as
far as pulling nails and cutting the wood. You really do have to have a passion for the mate-rial itself.” Peg and Awl receives an increasing number of requests for pieces with indications of the wood’s prior life—knotholes and other “imperfections”—and working around those features requires creativity. “We are very con-scious about the waste that we produce,” says Walter. “We have a scrap pile and that turns into another product, and that makes a smaller scrap pile that we might turn into jewelry.”
Peg and Awl is also serious about eliminating toxicity in their products. Margaux and Walter shy away from lead-painted wood, and plane away any other remnants of paint or shellac.
They use only natural products to treat their wood—milk paint from a company in Quakertown, and tung tree oil.
With their new Edible Backyards line, featur-ing chicken coops, raised beds, garden boxes and markers, Margaux and Walter hope to help oth-ers explore the home-grown lifestyle they’ve cultivated. Starting in March, a new collabora-tion with a local expert will allow Peg and Awl to
provide seasonal gardening guides for use with their products.
Though Peg and Awl connects with clients as far away as Australia and Scandinavia, the company is reaching its roots even deeper into Philadelphia. This November, Margaux and Wal-ter will plant their artisanal flag in Port Rich-mond, moving into a new workspace/showroom in a former casket factory at the Atlas Building. Of course, the historical significance of the new space isn’t lost on Margaux.
“It just kind of blows my mind that so many people have existed on the same piece of earth for so many years,” she says. But even as Peg and Awl slowly weaves its story worldwide, the “once upon a time” will always begin right here in Philadelphia. – Molly O’Neill
Peg and Awl, pegandawlbuilt.com
An earlier version of this article was published at hyloboutiques.com.
ring LeAderSBArio-neAl creAtes
A new gold stAndArd
When college friends Anna Bario and Page Neal reconnected at a wedding a few years ago, the pair discovered they shared an interest in creat-ing sustainable jewelry. At the time, each had an independent jewelry label, but in 2007, decided to forgo those to launch a collaborative line, Bario-Neal, which features handmade pieces crafted
from reclaimed metals and ethically-sourced gems.
Though neither is a Phila-delphia native—Bario is from West Virginia and Neal from Virginia—the pair was attracted to the city and in 2010, opened a store and workshop in Bella Vista. “[Philadelphia] was really afford-
able, so I think that was a lure,” says Neal. “It also has the major manufac-turing hub in jewelers row—small, family-run businesses that have been making jewelry for years and years.”
All metal work is done in-house, while specialized crafts, such as cast-ing, stone-setting and enameling, are locally outsourced. Their gold and sil-ver jewelry uses 100 percent recycled metals from two places: a refinery in Richmond, Va. and Abington Reldan
Metals, a local LEED Silver-certified facility. Finding a source for 100 percent recycled bronze can be a challenge, but Bario-Neal uses recycled material as much as possible.
While known for their handcrafted wedding and engagement rings, Bario-Neal also makes boutique jewelry that reflects natural themes and forms. Their Devonian Collection explores fossils, imprints and human-made patterns—highlights are a shark pendant and earrings cast from a piece of lace. The Alluvial Collection takes inspiration from hand-drawn maps made in 1944 of the Lower Mississippi Alluvial Valley, and includes a pair of earrings in sterling silver that mimic eroded land. – Liz Pacheco
Bario-Neal, 700 S. 6th St., bario-neal.com
waxed canvas weekender, an extra large bag
made from waxed canvas and finished with
a world war ii military gun slings and
vintage zipper. $320
ipad easel made from reclaimed oak (primarily from the 1800s) to be
used as a wall mount or desk base. $50
shale studs from the
devonian collection
shaped to mimic a
fragment of shale
rock. $68
shark triad necklace from the devonian collection. $164
dec13
Bario-Neal holiday party Thurs., Dec. 13, 5-9 p.m., 700 S. 6th St. Celebrate the holiday season with 20 percent off all boutique jewelry, plus
snacks, drinks and a mini art market.
bArio-NEAL
bA r i o - N EA L P h otos by A LyssA r o b b D EC E m b E r 2 0 12 gridphilly.com 17
Candy dandiesThe Berley BroThers
enjoy The courage of
Their confecTions
Dressed in bow ties and early twen-tieth-century-style suits, Ryan and Eric Berley—owners of the ice cream saloon
Franklin Fountain—talk about their second time-tripping sweets business, Shane Confec-tionary.
“As we’ve lived the life of the small business at Franklin Fountain, it’s become part of our life-style,” says Eric, who sports a generous handle-bar mustache and impressive sideburns. “And similarly, we’ve tried to get deeper and richer into the meaning behind [Shane Confectionary], the history that went before us, and really embody the past.”
For nearly a century, the Shane family oper-ated the Market Street candy store. It’s hard to believe, but the store was a Philadelphia fixture even before the Shanes bought it, having first opened its doors midway through the Civil War in 1863. With such a storied past, it’s no surprise that the history-loving Berley brothers took an interest in the store. They became friendly with the owner, Barry Shane, and shared with him their plans to open Franklin Fountain down the street. In 2010, as Barry considered retirement,
and there was no heir to take over the business, he approached the Berley brothers. By this time, the Franklin Fountain had established itself, and the brothers welcomed the opportunity to buy the candy store. Eric and Ryan spent more than a year restoring the shop to a version of its former glory. Linoleum flooring was ripped up to show off the original pine floorboards, the curved glass display windows were reinstalled, and the shop was repainted in the same color scheme as In-dependence Hall.
The confections are no less authentic. Eric and Ryan worked with Barry to maintain the original recipes and handcrafted traditions, and talked with industry experts to ensure their candies were just like those produced 100 years ago. However, they did make two changes: The name “Shane Candies” became “Shane Confec-tionary” to reflect that, in addition to candy, the store would now produce baked goods, ice creams and toppings; and the brothers switched their chocolate provider.
“When you’re a choco-
latier,” explains Ryan, “you buy chocolate, melt it down and then, make bonbons out of it.” Shane had sourced chocolate from Massachusetts, but Eric and Ryan switched to Wilburs Chocolate—which already provides chocolate for Franklin Fountain. Originally based in Old City, Wilburs has since moved their production to Lititiz, Pa. where they process raw cacao into bar chocolate.
In the tradition of their predecessors, the brothers are dedicated to sourcing from as many local purveyors as possible. They work with Glenn Brendle of Green Meadow Farm, who pro-vides both stores with products from his farm
ryan and eric Berley prepare to make traditional clear toy candy.
SHANE CoNfECtioNAry
Holiday
S H A N E Co N f EC t i o N A ry p H otoS by A L b E rt y E E 1 8 gridphilly.com D EC E M b E r 2 0 12
and others in the region. Local ingredients include bacon for chocolate-covered bacon and fruits for jam-filled chocolates, as well as butter, eggs and cream, which Eric explains are “crucial for mak-ing our buttercreams taste fresh, unadulterated and local.” This spring, the brothers also installed two beehives on their rooftop with help from Don Schump, founder of Philadelphia Bee Co. They’re expecting their first honey harvest in Spring 2013.
Shane’s sustainability efforts don’t stop there. Candies are wrapped in real cellophane, which is made from wood cellulose, instead of the com-monly used synthetic alternative that doesn’t break down in the landfill. Compost is collected by Philly Compost, and ingredient pick-ups are made with a biodiesel truck.
Despite these more modern changes, Shane is still a bastion of traditional candy making. In
December, the store will be decorated in colored tinsel and feather trees, the cases filled with sea-sonal buttercreams,
candy canes and the special clear toy candy. These brightly-colored hard candies are poured by hand into 100-year-old, Philadelphia-made molds the Berleys bought in 2006 from the estate of a deceased confectioner. A traditional German confection, the candy has become a favorite, earn-ing Shane wholesale contracts with stores such as Urban Outfitters.
While the holidays are busy, the brothers look forward to the season. “As you live here, you re-alize [Philadelphia] is a big family,” says Eric. “[This] is a small town, even though it’s a big city. People love to feel connected to a business that is really meant for the social good of all.” – Liz Pacheco
Shane Confectionary, 110 Market St., shanecandies.com
“The first time we tried to sell our [bird]houses in public, the customers knew more about birdhouses than we did,” admits Matthew Borgen, co-founder of Recycled Rowhouse. Borgen and his partner Monica Giacomucci started cobbling birdhouses from found wood as gifts for friends and family. But after that initial attempt to sell them, Borgen—a pro-fessional artist and gallery technician—decided to take the projects more seriously, visiting the library to learn about local birds. The result is functional birdhouses with a unique aesthetic.
“We’re constantly looking on the side of the road and hitting yard and estate sales,” says Giacomuc-ci—who comes from a business and communica-tions background—and because of Philly’s “rich architectural history and the liberty people feel put-
ting just about anything on the curb on trash day, there is never a shortage of raw materials.” While birdhouses are their primary product, Borgen and Giacomucci have also started making candlestick holders from old balustrades and jewelry boxes with laminated scrap wood and antique handles. – Jaclyn Hardgrove
Recycled Rowhouse, facebook.com/recycledrowhouse
Recycled Rowhouse products can be found at Heirloom Home and Studio (2227 Mt. Carmel Ave., Glenside), Nice Things…Handmade (1731 E. Passyunk Ave.) and Anthropologie.
bird CALLingsAlvAge homes for our fine feAthered friends
dec8
crafty Balboa holiday Show Sat., Dec. 8, 11 a.m.-6 p.m., Ss. Neumann Goretti High School, 1736 S. 10th St. Shop for local, handmade gifts
(including Recycled Rowhouse) at the fourth annual holiday show.
the felicia birdhouse made with
reclaimed wood pieces. $80
Top: davina soondrum, head confectioner,
frees a clear toy candy from its mold.
Bottom: the 100-year-old, philadelphia-made
clear toy candy molds.
rECyCLED roWhoUsE
D EC E m b E r 2 0 12 gridphilly.com 1 9
ROCKING HORSE WINNER An industriAl design
cAreer tAkes An
unexpected turn
While pursuing an industrial design degree at the University of Cincinnati, Carrie Collins had an
epiphany: She was making waste. “You’re being trained to design trash,” says Collins, acknowl-edging that industrial designers are often em-ployed to create short-lived consumer products destined for the landfill. The realization caused a career crisis for Collins, and she decided to take time off from school to reconsider her future.
Three months later she returned to enroll in a new sustainable design course being offered by her favorite profes-sor. The class changed everything for Col-lins. She finished her degree, and for her senior thesis created a business model for Fabric Horse—a business that would connect design with
her passions for sustainability and sewing. Upon graduating, two classmates convinced
Collins to move with them to Philadelphia to start a business. Although the business never launched, the move introduced Collins to R.E. Load Bags, which makes custom messenger bags in their Northern Liberties studio from reused and recycled materials whenever possible. Collins became R.E. Load’s first employee—a job that provided a steady paycheck and the flexibility to continue working on Fabric Horse. But most importantly, the job gave her an inside look at the demands of oper-ating a small business.
“The reality is running a small busi-ness looks dreamy from the outside, but is actually quite hard,” says Collins. “Roland and Ellie (the “R” and “E” of R.E.Load) quickly became close friends of mine and were sources of inspiration from the day we met. They showed me that what I dreamt of for myself was possible and were completely open to helping me on my path. I was fortunate to witness and learn from their successes and failures.”
After moving Fabric Horse to multiple locations (including a shared showroom with R.E. Load), Collins opened a South Philadelphia store in 2011 where she sells thoughtfully-designed handmade back-packs, utility belts, accessories and bike-related gear crafted from recycled materials.
Like R.E. Load, Collins values good design, environmental stewardship and employee empowerment. “Everyone designs their life,” she says. “We make choices everyday in the
products we buy, and it all comes down to con-necting with something.” Collins believes that the design and function of a product should come first, followed by sustainability. She’s quick to add that a product that is well-designed and built to last is ultimately more sus-
Belt loop key rings made from recycled and factory-rejected seat belts. $5
Above: Waxed canvas ipad case made from
waxed canvas and lined with neoprene. $65
FABRIC HORSE
Holiday
FA B R I C H O RS E p H OtOS By A L B E Rt y E E 2 0 gridphilly.com D EC E M B E R 2 0 12
Two years ago, Liddy Russo challenged her-self to craft gifts for friends and family with-out buying new materials. Her solution: Make paper ornaments from old book pages. The spherical origami was so well-received that she started a business, Made by Liddy, and began selling the pieces. “I think it’s really im-portant to use what’s around us instead of hav-ing to go out and purchase stuff… [and] I really enjoy working with my hands,” says Russo, who is also a freelance graphic designer.
Russo now picks up books wherever she can, and is often given specific titles for cus-tomized gifts. In addition to the ornaments, she makes paper roses, gluing them to syca-
more branches found near her home in New-town, and paper wreaths backed with repur-posed cardboard. The wreaths are circular, filled with rolled paper, and can either be hung on the wall or used as a centerpiece. Russo has even extended her reuse and recycle ethos to her displays, which are made from reclaimed and salvaged wood.
“[Made by Liddy has] gotten some great feedback,” she says, “everyone appreciates the repurposed and reclaimed aspect of it.”– Liz Pacheco
Made By Liddy, madebyliddy.com
Holiday kusudama ball ornaments handcrafted
from pages of reclaimed books. $18
Made by Liddy can be found at Heirloom Home and Studio (227 Mt. Carmel Ave., heirloomhomeandstudio.com) and the Newtown Bookshop (2835 S. Eagle Rd., Newtown, newtownbookshop.com). An online store is coming soon.
tainable anyway. Fabric Horse’s focus on form, function and footprint
has helped Collins continue to grow the company. She has done custom work for Machina, the first women’s boxing brand, and local ice cream darling Little Baby’s. Yet even through the growth, Collins remains committed to the rev-elation she had a decade ago in design school. “This is an outlet for me to exercise this passion for sustainability.” – Samantha Wittchen
Fabric Horse, 1737 E. Passyunk Ave., fabrichorse.com
PAPER CHASEArt torn from tHe pAges of yesterdAy’s Books
Above: Waxed canvas ipad case made from
waxed canvas and lined with neoprene. $65
Left: carrie collins originally created fabric Horse as her
senior thesis for an industrial design degree.
Above: tarp totes made from reused food delivery tarps. $65
Right: the rucksack luve is the ultimate carry-on bag and
commuter backpack made from waxed canvas. $285
MADE By LIDDy
D EC E M B E R 2 0 12 gridphilly.com 2 1
When Sara Selepouchin was younger, her parents had a strict policy about attending art school. “They told me if I went to school for art, they would break my fingers,” she says, jok-ingly. “Both of my parents went to school for art and neither one works in the art field now.”
Duly warned, Selepouchin began a career in architecture, but her mind wandered. Inspired by years of making mechanical drawings, she started creating annotated diagrams of everyday objects. Selepouchin learned to screen print and put her designs on fabric scraps from friends and abandoned upholstery materials (turned into zip pouches) that otherwise would’ve gone to the landfill. Her first annotated designs were of a turntable, a sewing machine, a camera and kitchen utensils.
Eventually Selepouchin started printing her diagrams on house wares, such as cloth napkins and tea towels, and what began as a much-needed creative outlet turned into a new art-oriented career. In 2005, she opened Girls Can Tell as an Etsy store—an online market-place for artisans—and not long after, she quit architecture altogether to take a job as Etsy’s Teams Coordinator.
Selepouchin left Etsy in December 2008 to pursue Girls Can Tell fulltime, and last year she opened a retail outlet in South Philadel-phia. Her products include recycled cotton
lunch bags, domestically made floursack tea towels, and coasters from local, industrial felt. Anthropolgie now buys her products wholesale, and they’re also sold in more than 100 stores across the country, as well as a few in Europe and one in Australia.
As for her parents, Selepouchin says they’re very supportive of her business. “Like most art-ists, I’m so fortunate to have had the internet at the most valuable tool in growing my busi-ness,” she says. “I think my parents’ careers would have been very different if the internet had been there when they were in school—sell-ing your own art is such a different ballgame now.” – Jaclyn Hardgrove
Girls Can Tell, 1725 S. 12th St., girlscantell.com
Founded in 1974 by five artists who needed workspace, The Clay Studio opened with the goal of providing afford-able equipment and a shared space for recent art school graduates. Soon though, the founders shifted their mission to focus on education and community outreach. By 1979, the Clay Studio had evolved into a nonprofit educational institution.
“As a nonprofit we don’t follow the same rules as a com-mercial gallery or shop,” explains Naomi Cleary, manager of sales, online marketing and communications. “While we do of course have to sell work and make money, we do not have to take work that will sell over work that is really good.”
The studio offers classes for children and adults, and in 1994, started the Claymobile to take their mission to neigh-borhoods throughout Philadelphia. Their core program is the Resident Artist Program, which hosts 12 ceramic artists for one year each.
Beyond classes and exhibits, the Clay Studio boasts an impressive store which features more than 150 U.S. and Canadian artists. “[We] want people to pick up the work
in our shop, to see what it feels like in your hand,” says Cleary. “We hope that every piece purchased gets used, not just put on a shelf.” – Jaclyn Hardgrove
The Clay Studio, 137-139 N. 2nd St., theclaystudio.org
Holiday ornaments featuring an annotated
diagram of a nutcracker. $14 each
believing is artA would-be ArcHitect sketcHes A surprising business
a steady glaze Arresting Art from A cerAmic educAtion center
Above: A mug by artist doug peltzman. $75
GIRLS CAN TELL
THE CLAY STUDIO
Holiday
2 2 gridphilly.com D EC E M b E R 2 0 12
Holiday ornaments featuring an annotated
diagram of a nutcracker. $14 each
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H erring gull,” i said. At nine months my daughter Magnolia hadn’t started talking yet, but that didn’t stop
me from trying to teach her the name of the white birds she was intently watching at the beach. “Herring gull,” I repeated. Magnolia didn’t say anything, but throughout our entire trip she watched the seagulls.
To some extent, all common plants and ani-mals can merge into the background—gulls as much as any other. They’re the top layer at trash dumps, taking to the air when trucks drive up, and essential props at the shore, decorating pow-er lines and giving children something to chase.
But I’ve been paying more attention to seagulls. It started last winter as I rode my bike near Boathouse Row. Some of the seagulls hang-ing around the Schuylkill River struck me as big-ger than usual with charcoal backs and wings. On other rides I noticed smaller ones with black rings around their bills, and ones I considered “normal” with gray backs and no rings. Clearly I needed to learn more.
I talked with Tony Croasdale, a local birder and environmental educator who bragged that “we have eight regularly occurring species. Two to three breed in the city limits.” He also pointed out that we have one named after our fair city (at least its scientific name): Larus philadelphia, also known as Bonaparte’s gull.
Gary Stolz, manager at the John Heinz Na-tional Wildlife Refuge, says they see mostly ring-billed gulls (the ones I saw on the Schuylkill), although they do get a few other types. “Herring gulls are also regular guests (more in winter) as well as great black-backed (almost always in winter),” says Stolz. “And [the] last few years [we’ve] been seeing occasional groups of laugh-ing gulls visiting during [the] summer season.”
The rich diversity of an easily overlooked birdby bernard brown
by bernard brownurban naturalist
apartment building. They’re almost always pres-ent when I’m near the Schuylkill or Delaware River. I’ve realized they’re the most visible native birds in our city (pigeons, starlings and house-sparrows are all European exotics). As Magno-lia grows and eventually joins me in naming the natural world, we, like all Philadelphians, can wonder at the riches of the natural world seen right here.
bernard brown is an amateur field herper, bureaucrat and founder of the PB&J Campaign (pbjcampaign.org), a movement focused on the benefits of eating lower on the food chain.
Gallery of Gulls
Stolz also gently corrected me to drop the “sea.” The correct term for the group of birds is simply “gull”—’80s New Wave bands notwithstanding.
The great black-backed gulls were the ones I had initially noticed; they’re the biggest gulls in the world and fearsome predators that wolf down smaller birds. The plainer gulls were her-ring gulls. Guess what they love to eat? And Bonaparte’s gulls actually nest in the boreal for-ests of Canada and Alaska, about as far from the sea as a bird can get.
Like many Philadelphians, I don’t need to leave home to learn more about gulls. I see ring-bills flying over Spruce Street behind my
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Thanksgiving Table GardenMake a beautiful table centerpiece featuring Thanksgiving herbs. The
centerpiece is perfect for a hostess gift or your holiday table.
→ Wed., Nov. 14, 6:30-8:30 p.m., $35, City Planter, 814 N. 4th St. For more information and to register, visit cityplanter.com
nov15
Sea-level rise along the Atlantic coast of the U.S.Benjamin Horton, earth and environ-
mental science professor at the University of Pennsylvania, will discuss sea level rise over the last 2,000 years and what to expect in the future.
→ Thurs., Nov. 15, 5:30-7 p.m., free, University of Pennsylvania, Houston Hall - ben Franklin room, 3417 Spruce St. For more information, visit sas.upenn.edu/lps
nov15
Book Club Discussion: Rachel Carson’s Silent SpringCelebrate the 50th anniversary of Ra-
chel Carson’s Silent Spring with a discussion of her landmark work. Co-sponsored by the So-ciety of Women Environmental Professionals.
→ Thurs., Nov. 15, 7:30-8:30 p.m., free, Schuylkill Cen-ter for Environmental Education, 8480 Hagy’s mill rd. For more information, visit schuylkillcenter.org
nov15
Thanksgiving Meal with Fair FoodJoin Peggy Paul from Fair Food and Katie Cavuto Boyle, founder/owner of
Healthy Bites Delivery, for a cooking demo and discussion on nutritional approaches to the tra-ditional holiday meal.
→ Thurs., Nov. 15, 7-9 p.m., $20, The restaurant School at Walnut Hill College, 4207 Walnut St. For more information, visit slowfoodphilly.org
nov1617
The Waldorf School Annual Holiday FairThis annual holiday fair features hand-made crafts from more than 25 juried artisans, children’s activities, food and
live music. Friday night is kid-free shopping, Saturday is for the family.
→ Fri., Nov. 16-Sat., Nov. 17, free, The Waldorf School of Philadelphia, 7500 Germantown Ave. For more information, visit phillywaldorf.com
nov30
Winter Window BoxesLearn planting tips and tricks for keeping your window boxes green all
through the cold winter months.
→ Fri., Nov. 30, $15, City Planter, 814 N. 4th St. For more information and to register, visit cityplanter.com
dec1
Wreath Making WorkshopLearn to make beautiful holiday wreaths with greens, fall fruits, pine-
cones, bows and balls. Frames, greens and deco-rations provided.
→ Sat., Dec. 1, 12-2 p.m., $30, Greensgrow Farm, 2501 E. Cumberland St. To register, visit greensgrow.org
dec2
Chocolate and Wine Tasting: A Delicious AfternoonJohn Doyle from John and Kira’s will
discuss their chocolate: how cocoa bean origins affect taste, how best to pair with wine, and how garden herbs are used.
→ Sun., Dec. 2, 1:30-3:30 p.m., $40 members/$45 nonmembers, morris Arboretum, 100 E. Northwest-ern Ave. For more information and to register, visit morrisarboretum.org
dec6
Grid and SBN Issue Release Holiday Celebration Celebrate the release of Grid’s January
issue, including a green business directory pub-lished in partnership with SBN. Enjoy light hors d’oeuvres, and drinks from Yards Brewing and Philadelphia Distilling.
→ Thurs., Dec. 6, 6-8 p.m., free, reading Terminal market, 51 N. 12th St. For more information, visit sbngridholiday.eventbrite.com
Greensgrow Holiday BazaarBrowse local, handmade
gifts and stock up on December décor at this annual holiday bazaar. Also hap-pening on December 15 and 16.
→ Dec. 8-9, 15-16, 10 a.m-4 p.m., free,
Greensgrow Farm, 2501 E. Cumberland St.
For more information, visit greensgrow.org
dec8-9
15-16
nov17
Harvest Centerpiece WorkshopMake your own holiday table center-piece using freshly harvested fruits,
vegetables, seasonal fresh-cut flowers and tree branches.
→ Sat., Nov. 17, 12-2 p.m., $35, Greensgrow Farm, 2501 E. Cumberland St. For more information and to register, visit greensgrow.org
nov17
Wissahickon Stormwater Project WalkJoin a hike and discussion about storm-water impacts on the Wissahickon Val-
ley and the Philadelphia Water Department’s stream channel project along Bell’s Mill Road.
→ Sat., Nov. 17, 10 a.m., free, lower parking lot (Chest-nut Hill side) on bell’s mill road. For more informa-tion, visit fow.org
nov18
Food & Jews Seminar: The Dark Side of ChocolateJoin the CSA of Adath Israel for the
film, The Dark Side of Chocolate, followed by re-freshments and a fair trade chocolate tasting.
→ Sun., Nov. 18, 9:45 a.m., donations welcome, Adath Israel, 250 N. Highland Ave., merion Station. To register, call 610-934-1905 or email info@adathis-rael.org
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I l lUST r AT I o N by K r I ST E N H A r P E r
It only takes about two minutes for a saw’s teeth to eat across a tree trunk, sap oozing out, before, in a swift woosh, the verdant fir falls. As a young girl, I couldn’t bear this process—the hungry blade,
the sticky-sweet lifeblood, the heavy fall. While other families tromped about in the snow, children laughing, hot cider spilling, I warily followed my parents through the rows of white pine until they found the one they declared a winner. Then, down it came, and we toted the tree home from Chesterfield, N.J. in the back of my grandfather’s pickup. The whole pro-cess was as repelling to me as killing an animal, and held none of the ceremony I felt such an event should warrant.
After those few early Christmases I made a child’s sacred and solemn vow that I would never again cut a tree down. So instead, each year my mother and I (still insistent on the tradition of having a live tree instead of a fake one) would visit a hardware store or garden center, choose a “pre-cut” variety, and happily wassail home to decorate it, guilt-free. In those years, it didn’t bother me so much that the tree was still killed, only that I didn’t have to bear witness to or consider its death for my benefit, a philosophy that very much coincided with how I—and perhaps many of us—approach the procuring of the turkey, or roast chicken, or roast beef for the holiday feast (or any meal, for that matter).
But then, as often happens with many indignant promises made in our
youth, I renounced my oath against Christmas tree cutting. Here’s why:In 2006, my parents moved from our native New Jersey to Vermont,
where they run a small bed and breakfast. On the Saturday morning after Thanksgiving that year, my mother announced we would be going to get the tree for the inn. I grudgingly bundled my “flatlander” body into every layer of wool I could find, and proceeded to overheat in the backseat as we drove to a tree farm just outside of Bethel, an hour away. The farm is owned by the family of the man who supplies my family with wood for the winter. That man also happens to have been a fourth-grade student of my mother’s when she and my father lived in Vermont more than two decades ago.
Walking on the frozen earth, circling through the great bows, I talked to him. Slowly, I came to understand that by purchasing pre-cut trees all those years, with no notion of how or where the trees were grown, who owned the land, what pesticides were used, or what the process was for getting them to the retailer, we had been unconsciously participating in the negative practices surrounding holiday consumerism.
When we finally came upon “the one,” my hands were frozen, but my mind was reeling. With the great forest of the Green Mountains behind us, my father sawed while I silently thanked the tree, reveling in both the beauty of the tradition and the knowledge that we were supporting our neighbor, the local economy and an environmentally-conscious business.
Back at the inn, dried flowers from our garden and strung popcorn (later to be fed to the chickadees and squawking blue jays) were prepared to adorn the sturdy fir. Grown with care and cut with purpose, the tree had become more than a Christmas custom; it was also a reminder of how such customs can be a sustainable practice.
courtney sexton recently completed her graduate degree in nonfiction writing at Sarah Lawrence College. She’s a “Jersey girl” living in Philadelphia, but is just as likely to be found anywhere else on the East Coast.
How Lovely Are Your Branches?
Seeing the forest through the trees by courtney l. sexton
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wednesdaysWalk-In
EnvironmEntal StudiES
featured the SEcond
WEdnESday of each month
Open information session for all
LPS programs
Create Change.
Photo: University Communications
Be part of tomorrow’s solutions today.
Students in the MES program with a concentration in the
Urban EnvironmEnt apply knowledge and skills learned
in classes such as Sustainable Design, GIS, Environmental Law,
Hydrology, and Green Design to help effect real change right here in
Philadelphia today.
MES students are fellows and interns at local organizations such as the Philadelphia Urban Research Station and the Philadelphia Planning Commission for Strategic Planning and Policy. They are designing plans to increase street tree canopy, to develop residential roofs for storm water retention, and to increase the viability of commercial urban farming.
www.facebook.com/UPennEES
@PENN_EES www.upenn.edu/mesor search penn mes
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