Penn Herb Company

Natural Remedies for the Body and Bank Account

BY MARISSA OSWALD Since 1924, Philadelphians have been cooking, pickling, treating ailments, improving their appearance, and scenting their homes with ingredients that come from one small corner store on 2nd St. and Decatur Rd, which is the Penn Herb Co.
Aside from offering the largest selection of spices and dried herbs in the city, Penn Herb is a source of natural healing and remedies, which come in capsules or raw form.
One of these rare Ancient medicinal herbs is called Fo-ti, a root that has been lauded to restore youth, energy, and vitality as well as heal bacterial or viral infections.
Interested in this powerful herb, I consulted Wholefoods, but surely enough, they only had non-vegetarian gelatin capsules of Fo-ti extract.  They suggested Penn Herb, which carries not only vitamins with Fo-ti, but raw root and powder that can be made into a mellow tea, a with all their other healing herbs.
Beneficial to those who know herbs well, Penn Herb also is easy to browse for first-timers looking to find natural remedies.  Labels on each vitamin, herb, powder, and juice identify what each product is for.  But Penn Herb’s website also offers additional information on each herb and condition, including a list of products that can improve your problem- whether it be acne, high blood pressure, fatigue, or mood.
So instead of paying a different doctor for each minor ache or pain, take a trip down the natural route and opt for herbs and vitamins.  Set aside a few hours to shop, though: there’s a lot to learn and see at this Northern Liberties boutique.

Grindcore House

Abrasively-named Cafe With Soft, Vegan Fare

BY MARISSA OSWALD Amid a sea of houses and corner stores, Grindcore House sticks out like that goth kid who pretends they’re hiding under their dark exterior when all they want is some friends.  But even if he’s that lonely kid, he is certainly worth the visit.
Not that he needs it though:  on a Tuesday morning, several young folks filled the cafe’s plentiful outdoor seating, many of whom brought their pups along: dogs are welcome in a place like this, where all the food is animal-cruelty free.  Instead of cream cheese and creamer, Grindcore imitates hard-to-find veganized favorites and turns them into new and exciting things such as scallion soy cream cheese and coconut milk creamer, mm!
The handwritten chalkboard boasts a menu of assorted bagels and “cream cheese” flavors, sandwiches, lattes, and teas.  I’d say some standout varieties are the whole wheat everything bagel, kalamata olive cream cheese, yerba mate latte, and grapefruit mint iced tea.  But that’s not all, folks: a display case full of Vegan Treats famous baked goods allows you to indulge in butt cheek-sized buns, some drizzled in coconut frosting, others in sticky cinnamon pecans.
So whether you’re vegan or not, a trek out to the middle of South Philly is awfully worth it, although the absence of public transit is a hassle.  Perhaps the unreachable quality of Grindhouse is symbolic for the limited options for vegans in cafes all over the world.  Well whether or not it’s their goal, their location certainly maintains that desire to be able to order anything we want off a menu, as well as to know why on earth they named it Grindcore.

Are Arena Concerts and Sporting Events Becoming Obsolete?

The Internet Wins

BY MARISSA OSWALD Rihanna’s dramatic performance during her 2011 Loud Tour resounded through Philly this Saturday at the Wells Fargo Center.  Her performance wowed a less-than-full house of people of all ages. But the congestion from cars and intoxicated folks wasn’t merely from the pop star’s show; the Phillies played at Citizen’s Bank Center across the street while the Philadelphia Union and Madrid soccer teams dueled at the Link. Despite the trilogy of shows, and the congested parkway after dark, audience numbers per each venue were actually much lower than usual.
This phenomena is happening not only in Philadelphia, but across the entire country. Rihanna’s Loud Tour is her third international tour, capping off her most successful year yet.  Her 2010 album of the same title held 3 #1 hit single on U.S. charts.  But many of her tour locations had to be canceled due to low ticket sales.  Last year’s tour in Boston sold out at 15,000 tickets, but this year, little more than 3,000 tickets were sold.  How could her ticket sales be lower than they’ve ever been?
The tour is also the most elaborately planned and executed; her 22-song set list was comprised of every one of her hits, and it seemed as if each some elicited a different costume change and large prop on stage, including a pink army tank, metal sky scraper, and full on strip club (just to name a few.)  Her talent was keener than her fans have ever seen it, singing and dancing without lip syncing for over 2 full hours.
If stars like Rihanna aren’t hustling tickets, then imagine what other musical acts are dealing with.  Ellie Goulding, this year’s British breakthrough artist, is currently on her first international tour.  But tonight’s concert at the Electric Factory apparently solicited so few sold tickets that it was advertised on Groupon for $16 opposed to the $44 it originally cost for single admittance.
It’s no mystery that record sales are down because of illegal downloads; but will musicians be able to maintain their mega-million-dollar reputations?
Ask players in the NBA and NFL and they certainly won’t crack a smile.  After the NFL recently went into lockdown mode due to low ticket sales that were less than supportive of the multi-million dollar player contracts, the NBA has followed their example.  This season will mark the first time in the NBA’s history that it was shut down, and instead, new and much lower price-tags for players will be discussed and put into action if future seasons can persist.
Just as big shot companies and publications are consolidating, throwing 2nd place names into extinction  such as Borders (R.I.P.) vs. Barnes & Noble, we’re starting to see the negative effects of entertainment consolidation as well.  In a world where the internet reigns over all media, half the time spent surfing the web seems to be entertainment; however, it’s been taken to the point where real-life entertainment is not yet obsolete, but certainly unneeded.
The internet was originally built so we could connect with endless possibilities.  But in reality, is that era extinct?

Thee Best Vegan Breakfast is....

Veggin’ Out At Home

BY MARISSA OSWALD As a veganomic consumer, sometimes going out to eat isn’t the most efficient choice.  Whether you’re in the City of Brotherly Love or the wilds of Pennsylvania, a home cooked meal can save you moola while promoting a healthier yet equally satisfying break from Cheerios and coffee.
A week vacationing at PA’s Lake Harmony was the inspiration for this rustic breakfast;  Tempeh bacon, tofu scramble, biscuits, and coconut iced coffee. The biscuit recipe is especially magical, coming from Babycakes, a gluten-free, vegan bakery that started in NYC.  Erin McKenna, founder of the Babycakes enterprise, recently published her first bake book in which she shares her shockingly simple recipe for semi-healthy biscuits.
Tempeh Bacon
1 package LightLife’s Organic Smokey Tempeh Strips
Tablespoon of oil of your choice (I like coconut oil)
Heat oil in pan over medium-high heat.  Adding 4-5 strips at a time, cook flat on one side for 5 minutes or until the sides begin to wrinkle.  Turn over and cook for an additional 3-4 minutes.  Take off heat, serve over your breakfast, and enjoy.  Keeps really well in the fridge for up to a week.
Tofu Scramble
1/2 block extra firm tofu, pressed for at least 1 hour
1-2 tablespoons oil; canola, coconut, or whatever vegetable oil you prefer
1/2 white onion, diced
1/2 large red bell pepper, chopped
1 medium carrot, halved and chopped
1-2 tsps Bragg’s liquid aminos or soy sauce
1/4 tsp turmeric
1/2 tsp curry powder
2 tbsp nutritional yeast
1/2 cup spinach, chopped
handful cherry tomatoes, chopped in half
salt and pepper, to taste
Coat a pan with oil and cook the onions over medium-high heat until soft, about 2-3 minutes.  Add peppers and carrots and cook 2-3 more minutes, until soft.  Turn heat on medium and cook about 5 more minutes.  While cooking, crumble entire block of pressed tofu into a bowl so it resembles a “scrambled egg” consistency, then add to pan.  Mix ingredients and add tamari and remainder of spices.  After stir-frying for a few minutes, add chopped spinach and cherry tomatoes to heat without getting too soft.  Take off heat and serve immediately.
Babycakes NYC Biscuits
2 cups spelt flour, and additional for dusting
2 tablespoons baking powder
1/2 tablespoon salt
1/4 cup coconut oil, melted
1/4 cup hot water
sea salt, to taste
Preheat oven to 375 degrees.  Mix together flour, baking powder, and conventional  salt.  Slowly add coconut oil and hot water while whisking into a thick batter.  Dust your counter top or a large cutting board with additional flour.  Drag dough through the flour until it’s coated evenly.  Gently pat until dough is evenly 1 inch high.  Cut biscuits with cookie cutter and arrange on a greased cookie sheet.  Bake for 4 minutes, then flip 180 degrees to bake for 4 more minutes.  Let set and enjoy with margarine, strawberry jam, icing and fresh fruit, or melted Daiya cheese (like I did.)
Coconut Iced Coffee
Brewed coffee
handful of ice cubes
So Delicious brand coconut creamer
raw sugar, to taste
Dissolve sugar in freshly brewed coffee.  Pour desired amount of coconut creamer over cup of ice, followed by the sweet coffee.  Mix immediately and enjoy through a straw.

Philadelphia Urban Creators

Cheaper Produce and After School Activities

BY MARISSA OSWALD At the block of Susquehanna and 11 street lies unexpected terrain: a shady grove spotted with mosaic animal sculptures adjacent to a newly plowed garden amongst the littered weeds and chunks of old pavement. Here, Temple and North Philadelphia high school students have planted the first seeds of Philadelphia Urban Creators, a movement in urban gardening that had received gobs of media attention from Grid Magazine. Despite the many urban gardens that have popped up around Philadelphia, PUC’s plot of land could easily be considered a farm, and  volunteer and Temple student Amelia Field-Blanda says that it may become one.

“Eventually, we want to build a farm stand near the road and literally turn the property into a farm,” said Field-Blanda.

By comparing prices of items at the local supermarket Fresh Grocer, PUC plans to split those prices in half so that community members can get cheap, organic produce.

But that isn’t the sole purpose of PUC.

The group is using urban farming as a way of unifying the community through education and youth empowerment.  One of the ways they do this is by involving area high school kids. Their involvement, in fact, is key is encouraging PUC’s efforts to grow.  And while the crops harvested will be sold to the community for half the price of Fresh Grocer’s food, the profits will be used to pay people who work there.

Other prospective profits could come from area restaurants; this is truly the most local, fresh ingredients available. This unusual blend of community-based art, food sourcing, and education is the perfect supplement to make the community stronger.

Another aspect of PUC is the many clever techniques used for urban farming. Many members took farming classes or workshops and are very knowledgeable.  Some sustainable designs of their own include a shade structure made out of old piping and a large tarp.  The structure can easily be moved to any part of the garden on sticky, 100 degree city afternoons.

Another sustainable farming technique used to eliminate premature roasted vegetables is large, lidless Gatorade containers lining the garden.  The catch rain, which is drained straight into the gardens through the dispenser or used to fill up pails that are then moved around the farm, making for a costless, harmless form of irrigation.

The beds themselves are trenched, meaning they are below ground level for more shade and ground water, promoting plant life. Field-Blanda’s favorite feature is the sprouting fence, which she built around the first gardens they planted this spring.  Although it looks like crossed twigs, it will grow into a lush wall of ivy sheltering the crops.

As we were leaving the site, two community members across the street congratulated the PUC volunteers on their efforts, “What you guys are doing out here is beautiful!”

And that’s all the encouragement they need.

Field-Blanda admitted, “We go on doing what we’re doing, but don’t always know how the community or other people feel about it.”

PUC’s efforts are only beginning.  With the desire to build a farm stand, tool shed, and collaborate with local restaurants there is still a lot of work to do.  The group is looking for support through volunteers as well as education.  Communications and farming savvy people can volunteer.  Go to the Philadelphia Urban Creators Facebook page and LIKE it or lend a few summer hours watering plants while hanging out in one of North Philly’s few blocks of foliage.

Royal Tavern's Vegan Fare

Veganize Me, Royal Tavern!

BY MARISSA OSWALD Remember the days when dive bars had more hairy-legged creatures running around than food items on their menus?  Well, four establishments later, Stephen Simons and co-owner Dave Frank have brought the beauty of culinary ecstasy back into the Philly gastropub – and now, for vegetarians and vegans.
The first two ventures arrived a few years ago in the form of Mexican Cantinas; Dos Segundos located at 931 N Second St (2nd and Wildey) and Dos Caballitos, at 1651 E Passyunk Ave (12th and Morris).  Then came the 56 S. Second St.’s Kyhber Pass Pub – a reinvention of its punk rock venue days to a food-minded beer garden.  But venture further down Passyunk and you’ll find the same cool crowd at the Royal Tavern.
The fare includes Fresh-popped popcorn with truffle butter and parmesan, variations on glazed chicken wings, meatloaf sandwiches with bacon marmalade, smoked gouda grilled cheese, and of course, the angus burger; topped with bacon, caramelized onions, smoked gouda, chile mayonnaise, and a trademark pickled long hot pepper.
Possibly the most interesting aspect of the menu are the foreign twists on American classics.  Think curried chicken hotdog wrapped up in Indian lovash bread with curried coleslaw, or caesar salad with chipotle-sour cream dressing and polenta croutons.
What really made my heart sing were the many vegan options, including a tempeh-greens-tomato-pesto and seedy-bread piled high club, a vegan sloppy joe with jalapenos (no worries, you have the option of getting tater tots on the side), and the grilled sweet potato bahn mi, which is more bread and raw veggies than sweet grilled orange deliciousness.  Thankfully, vegan mayo and siracha came with the just-right fries for dipping, so to add some taste to the bahn mi, I mixed the two and made my very own  spicy mayo.
But the real crowd pleaser was the angus burger, which someone in my party lauded as “one of the best burgers I’ve ever had.”
And although both the tempeh club and bahn mi were a bit dry, I would easily come back for the vegan sloppy joe and the fries, which were almost perfectly crispy and soft at the same time.  And on my second visit, maybe I’ll pay more attention to the microbrews and other libations.  Eh, probably not.

Plant Your Own!

Afforable Herb-an Garden

BY MARISSA OSWALD A peruse through the pricey organic produce section of any market may leave you disheartened.  When it comes to that sprig of cilantro garnish for tacos or mint for mojitos made for two, you could easily be forced to shell out five  smackers for a shrub of herbs that end up shoved in the back of your refrigerator – and forgotten.

Here’s a better idea: growing (naturally organic!) herbs on your very own apartment windowsill.

All it takes is some common-sense planning before setting your planter on your south-facing sunny windowsill, and, of course watering once a day.  The most common and useful herbs include mint, thyme, cilantro, basil, rosemary, sage, and dill.  But since indoor herb gardens have limited space, here’s an outline of the top 4 crops.

Mint: Think tea brewed with mint, mango mojitos, a light accent to spicy foods, a cure for a sour stomach, or even for natural breath freshener.  Mint is so versatile and pungent, in both the kitchen and in soil. Mint plants are perennials, meaning they come back each season after being planted.  So if you plant mint in your indoor herb garden, it will probably surpass your pet in years.  But be cautious where you place it; it’s very haughty and won’t let other plants get in it’s way.  Plant on the outermost corner of a large pot if it’s planted with other herbs, or simply let it grow in it’s own pot of soil.  It’s not easy to wake up in the morning and see strangled coriander.  There are also many types of mint you can purchase, such as Chocolate Mint, Orange Mint, and Spearmint.  My personal herb garden contains Pineapple Mint, which gives my iced tea the slightest hint of tangy sweetness.
Cilantro: A must have for Mexican and Indian cuisine.  Dried cilantro is a cheap substitute for the  curly emerald leaves which add zest to salsas, curries, and stews.  Although fast-growing cilantro is an annual, which means it grows for one season and died.  But thankfully, you can plant it once and munch on fresh salsa by next week.
Basil: Who wouldn’t want to be able to pluck a few basil leaves and spread atop crusty french bread drizzled in olive oil?  Sweet and fresh, basil adds Italian flavor to any dish.  Also an annual, basil blooms quickly and becomes very lush.  My own basil plants grow so tall they often flop over, but just like a haircut, it’ll grow better if trimmed back every once in a while.
Parsley: So light-tasting, it hardly gets the street-cred it deserves: parsley can be used as garnish, but is much more useful blended into dressings and soups.  It creates that cliche “herb-y” taste Kraft injects into crackers, although real herbs are probably used.  A biennial, parsley blooms for two seasons and its weak taste mirrors it’s ability to grow.  Some direct daily sunlight, water, and rich soil is needed to it to grow into little sprigs that will make your ranch dressing meow.

New Philly Vegan Restaurant: Vedge

From Horizon’s to a New Vedge

BY MARISSA OSWALD July 2nd was the last night vegans around the country could grab a 3-course feast at Horizon’s famous (and not-so-botanical-tasting) barbequed seitan and lavender cheesecake from it’s South Philly location.  But owners Rich Landau and Kate Jacoby are veering off on another veg-venture all together with Vedge, which will be at 1221 Locust St., former location of Deux Cheminees.
The center city location will bring more challenges and a different crowd.  But the owners plan to produce smaller plates to appease more casual eaters as well as more of a focus on both vegetables (opposed to their mock meat specialties) and cocktails.  And the veggies won’t be merely sauteed: Kate and Rich are planning the ultimate vegetable bar, where boundary-pushing vegetable dishes will take center stage.
(Note: The old Horizons location has been purchased by a pizza chain restaurant).
Is this a good move to all the Horizons “followers”?  Personally, I think those out-of-towners that were drawn to Horizons for a special visit now have another obligation to come to the new restaurant in Philly.  We’ll find out more come Labor Day, when the restaurant is scheduled to open.

The Best Vegan Brunch Spots in Philadelphia

Tempeh Bacon, Tofu Scramble, Soy Lattes, oh my!

BY MARISSA OSWALD Forget boozy weekend happy hours and fancy-schmancy gourmet dinners; brunch is Philly’s reigning champ of weekend feasts.  Who wouldn’t love to roll out of bed around noon, sit outdoors, and lazily sip endless coffee between bites of bacon and omelet? Although the first part of this equation sounds spectacular, the second may leave the alcohol-coated linings of your stomach permanently scarred.

But then there came the vegan brunch, a blend of savory-sweet options that include sizzling plates of tofu scramble, tempeh bacon, soy lattes, and egg-free french toast.  The city’s most legendary brunch joints may have a plant-based option to suit you, whether you’ve been craving the big breakfasts from your pre-vegan days, or you’re looking for something a bit healthier post-hangover.

Dos Segundos Cantina

Heavy on enticing and flavorful ingredients (including exotic prickly pear cactus and papaya) this Northern Liberties burrito and tequila hotspot provides equally satisfying brunch long after the last margaritas have been sipped dry.  Call ahead to see what’s featured on the vegan chalkboard.  Regular items include french toast with fresh berries, tofu scramble, and tempeh breakfast burritos.  Top it off with a pitcher of cinnamon margaritas or a blood orange mojito, and make sure you sit outside to enjoy the lively strip of shops along 2nd St. And the best part isbrunch is available every day of the week.

11am-4pm daily
931 N 2nd St
Northern Liberties
Philadelphia, PA 19123
215-629-0500

Mi Lah Vegetarian

100% vegan, this Center City brunch spot overwhelms vegans accustomed to only having a choice between plain oatmeal and fruit salad with plenty of options.  Indulge in Vegan omelets, red bliss and sweet potato home fries, pumpkin pancakes, and the intriguing Yards beer-battered seitan atop Belgian waffles- the closest to a vegan McGriddle sandwich you could invent.  Opt for Mi Lah for the best tasting and wallet-friendly brunch in all of the city.

218 South 16th Street
Philadelphia, PA 19102
(215) 732-8888
Sat & Sun 10am- 3pm

Mugshots Coffeehouse and Cafe

Although Mugshots is technically a Cafe, their vegan sandwiches make it the ultimate pit-stop during any weekend hangover.  Vegan sausage & pepper jack cheese, and Vegan sandwiches such as meat, egg & cheese, BLT, and reuben.  In honor of their cafe status, Mugshot’s soy chive cream cheese-slathered bagels and soy ginger cream iced lattes aren’t too shabby, either, while keeping prices relatively modest. Their seating is hang-out friendly at any of their trifecta of locations:

Fairmount Location
2100 Fairmount Avenue
Philadelphia
514-7145
Monday – Friday 6:30am - 10pm
Saturday: 7:30am – 10pm & Sunday 7:30 – 8pm

Manayunk Location
110 Cotton Street
Philadelphia
482-3964
Monday– Thursday: 6:30am – 6pm
Friday: 6:30am-6pm
Sat & Sun: 8am – 6pm

Brewerytown Location
2831 W. Girard Avenue
Philadelphia
717-3327
Monday– Friday: 7am – 7pm
Sat & Sun: 8am – 5pm

Honey’s Sit-N-Eat

If this brunch spot was a movie, it’d be an instant cult classic.  Folks start to line up to grab some of the cute outdoor seating to eat their amped-up diner-style dishes.  There is only one vegan offering, but it’s a helluva good one: the cliche tofu scramble, served spicy, veggie-filled, and sizzling on an iron skillet alongside toast, and seasoned potatoes.  The orange juice machine and aproned waitresses rip the classic 1950’s diner with the hip poster-clattered cork board and indie music floating over steaming dishes and conversation.  Good outdoor seating is a trade-in for a long wait and less veg-conscious options.  If you do have a long wait, walk a block south to The Random Tea Room, where you’ll find quirky art and collectibles, yerba mate filled gourds, and the most knowledgeable tea barista in the upper hemisphere.

800 North Fourth St Philadelphia, PA 19123
215-925-1150
Mon-Fri 8am-10pm
Sat 8am-9:30pm
Sun 8am-4:30pm

Memphis Taproom

Read Memphis Taproom’s on-site proclamation for prove that, “Our vegetarian and vegan options will knock your non-leather shoes off!”  Chow down on pub-style vegan entrees between sips of craft beer.  While the food options are limited to the veggie burger and tofu scramble, and the Vegan Rooster (Tofu scramble with vegan blood sausage, smoked coconut, roasted new potatoes and toast- whoowee!) the variety of morning libations will assure you’re not sober until Monday morning.

Memphis Taproom
2331 East Cumberland Street
Philadelphia, PA 19125
215-425-4460
Sat & Sun 11am- 3pm

A Full Plate

The word “homemade,” can be used to describe every element of A Full Plate, from the light fixtures and painted walls to the beverages served in mason jars.  The food itself is self-described as “home cooking, Southern influenced, healthy food,” and though this sounds like a fried chicken and potatoes sort of place, the influence of a vegetarian owner has given a vegan face-lift to many southern classics.  Some of these include vegan Mexican Breakfast Pizza, Vegan granola crusted french toast served with homefries, BBQ Veg riblet sandwich, and even vegan mac’n cheese.

1009 N. Bodine St
Philadelphia, PA 19123
215-627-4068
Sat & Sun 10am-3pm

Citizen’s Bank No Longer PETA’s #1

Vegan Concessions = Better Team?

BY MARISSA OSWALD Philly is a city brimming with vegans, and it’s quite obvious why:  as reflected in the 2010 Census, the city’s increase in population can be attributed to the influx of youngsters; college students and job-seekers, a biggest pool of veg lovers of all.  In my own experience, I’ve watched my circles of friends refrain from animal products in the past few years.  Philadelphia’s veggie-ness is apparent in the countless vegan restaurants, bake shops, faux cheese steaks, and vegan-designated cocktail hours.  Among these notably veg-inclusive venues is Citizen’s Bank Park, which had won first place in Peta’s “Top 10 Veg-Friendly Major League Ballparks,” for the past 3 years.

But if Philadelphia’s veganism has grown substantially in recent years, why has San Francisco’s AT&T Ballpark beat out Citizen’s Bank Park for 2010?  Since the the first award, the Phillies beat out all competition consistently.

Citizen’s Bank has a website that lists all their “healthier options,” carefully labeling what’s vegan, vegetarian, or gluten-free .  Here, AT&T Ballpark falls short in educating the public about their options.  Albeit a short paragraph on PETA’s site listing the veggie burgers and burritos they serve, there is no delineation between what is vegan, vegetarian, or gluten-free.  Therefore, the Phillie’s can remain puffed with pride over their detailed labels and tasty concession options – if nothing else.

It’s hard to judge why Citizen’s Bank didn’t win this year, but from observing the options, the Giants’ win must have been a mistake.

So on your next visit to the park, you can grab a vegan hot dog instead of the classic innards-filled pig intestine; a dolla is still all you need.

But for more refined palates, a list of vegan ballpark delicacies awaits:

South Philly Market has Vegan breaded chicken sandwiches, Vegan hot dogs (which are part of dollar dog days), and a Vegetarian Southwest black bean burger.

Hoagie Planet has a Vegetarian Crab-Free Cake Sandwich or salad, regular old garden salads, and two vegetarian options that come in the form of a sanwich, salad, or wrap which can be vegan-ized by holding the cheese: The poppy has fresh mozzarella cheese, roasted eggplant, roasted red peppers and sundried tomatoes, and The Vedura has Roasted eggplant, broccoli rabe, roasted red peppers, sharp provolone.

Alley Grill has a southwestern veggie burger.

Other options include classic roasted peanuts, whole grain pretzels, and trail mix.  Boardwalk fries are fried in vegetable oil that’s exclusively used for potatoes.  Brewerytown offers vegan options of Draft and bottled beer, and you can nom on roasted pistachios as you throw back a beer or two at Brewerytown.  For desert, there’s always the Philadelphia water ice cart, cotton candy, lemonade, and iced coffee or cappuccino.

We see an eerie connection between Citizen Bank Park’s vegetarian rankings and on-field success.  Am I suggesting the park concessions swap in all their meaty meals into vegan grub?  No, but based on superstition, the Phillies could be assured to win the next World Series if they lock down such a diet.  Or maybe the players should adopt vegan lifestyles to assure keep hitting homers with the same vitality.

Pure Fare: Puff Daddy’s Assistant Opens Healthy Eatery

Puff Daddy’s Old Assistant Gets it Right 

Photos by Reuben Wilson

 

BY MARISSA OSWALD After spending all winter moseying past the golden PURE FARE sign on 21st St., the words “Opening Winter 2011″ remained a cruel bluff.  But a few weeks ago, I finally entered the humbly dressed cafe. To my surprise, I found the cases of prepared salads and sandwiches along the walls completely empty.

Co-owner Kunal Sehgal offered the explanation, “We’ve been selling out of our prepared foods every day since we’ve opened,” calmly reminding himself of their need to rethink their stocking plan – and fast.

Not a modicum of stress could be detected in the cozy cafe, a European-style family table snuggled between a coffee counter and breakfast/soup/cashier bar.  Although not much seating was available, the main focus is on grab-and-go dining.  Decorated by the owners themselves, one customer described the space as “very Brooklyn-esque,” which is a good observation, since the New Yorkers’ plans were to bring a little taste of the Brooklyn coffee shop scene to Philly.

With the voguish obsession and the clash of culture and food, Pure Fare’s gleaming storefront on 21st and Walnut is a material marriage of technology and organic food, while doubling as a downtown upgrade of traditional fast food joints. A refreshing change, in my mind, than the rank-and-file of healthy chains, all offering the same Caesar salad.

Pure Fare’s grub is all locally-sourced and delivered fresh from rural PA farms daily, with the exception of their unique coffee selection.  They serve up a mean cup of San Francisco’s Blue Bottle coffee, preparing it each cup in the authentic Blue Bottle drip method.  As for iced coffee, they brew Nola, a New Orleans-style chicory roasted coffee made for cold-brewing, then topped with your choice of milk or Pure Fare’s homemade almond milk.

Brother and sister founding team Kunal and Kriti have two goals: to feed people the right way by using locally-sourced foods while engaging customers through a program called My Fare, a website designed to track customer’s daily meals.

Through My Fare, customers can educate themselves on the nutritional details of each of Pure Fare’s dishes before placing an order.  And, after getting a My Fare card at their first

visit, customers can track their progress by adding their daily intake of not only Pure Fare foods, but by choosing from a database of over 500,000 foods, which Kunal aims to build upon.

With such nutritious options as the chopped kale salad (recommended by Kunal himself), quinoa muffins, and a fresh juice bar, it’s sensible for Pure Fare’s customers to stick to Pure Fare; all this, and Kunal,  a recent NYU grad, possessing no background in diet and nutrition.  With a degree in Film and Music media,  Kunal worked at a bank and as a personal assistant to none other than Sean ‘P. Diddy’ Combs.  Kunal’s sister, Kriti, graduated with a Health and Science degree from the University of Pennsylvania, and currently works at CHOP.

So how did his establishment become so accessibly health-conscience?

“Karen Pollins, Head of Nutrition at Columbia, has been working with us for the past 9 to 10 months – working to put in the right amount of calories, salt, and everything,”  said Kriti.  By providing the nutrition facts and ingredients online, there are no secrets. People have the right to know that information,”

Kriti and Kunal both aspire to be entrepreneurs, and plan on Pure Fare as being their first in a legacy of others.  On their site, they even file the 21st and Walnut streets location as “our first store.”  But even if Pure Fare were to transform into a national chain, the original concept will always remain as a joint venture between brother and sister, from the revolutionary technology down to the vintage lighting fixtures.

Dust Off the Fedoras and Slick on the Rouge: Scott Shuman’s in Town!

The Sartorialist Is In Philadelphia!

BY MARISSA OSWALD Scott Shuman, author and photographer of The Sartorialist, a street fashion photography blog voted one of Time Magazine’s top 100 Design Influences, announced that he would be traveling to Philadelphia and Boston during the month of April.

A far cry from the cachet and couture of Shuman’s usual rotation (Paris, Milan, New York, etc…) Shuman asked his readers where he could find equally stylistic peeps in the less prominently fashionable cities.  Guess he doesn’t want his visit to be wasted like last time.

In 2006, Shuman visited Philly, resulting in what he could only describe as a “bust.”  He left the city without one photograph.  Awarded a second chance, Philadelphia has a lot to prove.
And step one in finally getting some stylish Philadelphians on the site.  So please, unless you’re actually a nurse: take off those darn scrubs.

Is it possible to be inspired by us?  Last time, Shuman left without anything.  Let’s hope he leaves with at least one usable shot this time.

South Street's Lovash

Authentic Indian Cuisine for Unauthentic Visitors

BY MARISSA OSWALD If you’re seeking massive amounts of authentic curry dishes through which to dredge endless disks of naan, then Lovash on South and 3rd streets is certainly where you’ll find it.

As I walked through the abundantly curtained entrance of Lovash for the first time, I was greeted by a very chipper host.  His enthusiasm at first seemed strange, but I soon found that his happiness springs from his pride in his employer.  Offering us suggestions and happily catering to vegans, the entire staff was incredibly hospitable and nice.

Most of the dishes tasted and looked very authentic. Each curry is served with basmati rice; and there is a long list of Indian flatbreads available, such as parantha, naan, and thali. The standouts of the meal, however, were definitely the flaky coconut and raisin-filled basket of warm naan and Aloo Dum Banarsi – a creamy sun-dried tomato sauce covering lumps of potatoes.  The menu explains that this dish is from Banaras – a “Holy Place,” – and eating it could be described as only slightly short of a holy experience.  The recognizable classic Aloo Gobi, a dish of curried cauliflower and potato, fell short with too dry a sauce and overcooked potatoes.

Despite the incredible selection of samosas, soups, salads, tandoor-fired meats and flatbreads, the lunch specials are well portioned to price.  From 11 am to 3 pm on weekdays, Lovash offers regular menu items for about 5$ as well as platters for 7 dollars that include an entree, chana masala (a heavy dish of spicy tomato and chick peas) and naan.  With a meal like this at your lunch hour, you may find yourself nodding off at work in the afternoon.

Stop by Lovash for weekday specials or a casual weekend meal.  The variety of authentic Indian dishes is decently priced and caters to your tastebuds.

New York's Blossom, Wilted

An article I wrote for Philly Broadcaster.

Horizons > Blossom?

BY MARISSA OSWALD New York’s Upper West Side hosts brownstones, above-average incomes, and the artiest folks in the whole city.  And perhaps the culinary prowess of Blossom vegan restaurant on 9th Ave. illuminates this part of the city for its overpriced but artfully executed face-free food.

This vegan gem is high up on the list of animal-product free gourmets popping up across the eastern seaboard.  California has long been known for holding a vast number of fine-dining venues for vegans and vegetarians; but New York City’s Blossom and Candle 79 are sharp competitors in the world of vegan gourmet.  Our own Philadelphia – city of cheese steaks and Italian cuts – possesses renowned vegan establishment; Horizons, for one,  which is elevated as a top dog among the New Yorkers.

But Blossom falls far from the Big Apple tree, for as you walk in, it’s impossible to tell you’re in New York City.  Nestled away in a dimly lit, romantic townhouse, Blossom’s black-curtained lower dining area makes you feel as if you’ve accidentally busted into some secret society of devil worshipers.  But by the time the menu arrives, you’ll forget about any preconceptions as you peruse through the extensive list of American wines and multi-cultural appetizers.

Everything on the menu is animal product free, meaning butter, eggs, cheese, honey, and milk are absent, as well as meat.  But dishes such as Cape Cod Cakes, raw Sweet potato Rolls, and Seitan Empanadas seem satisfying enough to entice any meat-eater’s palate.  The meatless menu scans the globe, and the helpful but not overbearing waiting staff is well-versed in guiding picky customers to their perfect dish, even if they have never heard of seitan or tempeh before.

When my appetizer arrived, the Parsnip Cappelleti appeared as two little deflated, dry pockets.  I realized it looked more like defrosted pierogies than “fresh, hand-rolled ravioli” and no taste of savory whipped parsnip or truffle oil could be detected.  Though unsatisfied with my appetizer, the Porcini Flutes compensated for my loss.  The porcini mushrooms, almonds and ground tempeh were wrapped in truly “fresh, hand-rolled” phyllo dough, set afloat in a shallow pool of  a cashew pesto, which tasted like buttery, herb-filled heaven.  The creaminess of the pesto drenching the crisp phyllo dough highlighted the savory taste of the ample filling.  While the porcini flutes will rock your taste buds, opt for the richer but well-reviewed Ravioli with Cashew Cream – a savory mixture of smoky tempeh, spinach, pine nuts, and white mushrooms in a genuine pasta coating.

And the main course proved to match up to the previous hors d-oeuvres.  While my tofu dish proved excellent, light, but satisfying, the other dish failed to wow a vegan and probably would be spit out by someone not used to faux meats.
The subtle flavors of the Pistachio and Pepper Dusted Tofu were enhanced with the coating of tangy, creamy lemon truffle emulsion.  The tofu was cut into two triangles set atop a cold crepe that was stuffed with root vegetables, which ended up tasting like soft carrots and maybe a few pieces of sweet potato.  While the crepe wasn’t all that spectacular, the pistachio-encrusted tofu drenched in the citrus cream was to die for.

On the other hand, the intriguing Feijoadinha with Smokey Tempeh was not at all a “lighter version” of Brazil’s national dish; that of hearty beef, black bean, squash, and sweet potato stew in a cilantro-lime broth.  Tempeh stood in the beef’s stead, which seemed cold and uncooked amid the sweet yet scant barbecue-like broth.  The vegetables were mediocre, but what cretin can’t cook up some sweet potatoes and pour a can of black beans into a dish at home?

With such a multi-cultural list of delicacies, Blossom seems to execute about half of them correctly.  Instead of indulging in dessert on the spot, I decidedly trekked across 9th Ave. to Cocoa V, their sister restaurant, which is a vegan and fair-trade chocolatier and wine bar.

There, I found more success with a not-too-sweet soy mocha latte and three truffles: vanilla berry, puffed rice marshmallow cluster, and peanut butter.  They were all creamy, rich, and dark, although the peanut butter truffle tasted so smooth that it could have been mistaken for a rich milk chocolate.

Whether Blossom flourishes or wilts, it remains one of the winning titles in the vegan dining world.  Preferably, I would choose Philadelphia’s Horizons over Blossom, proving you don’t have to travel to the Big City to dine glamorously.  However, I would suggest making a trip to Cocoa V, which is the only vegan chocolatier heard of on this side of the states, truly making it a match made in herbivore heaven.

Philly’s Most Eco-Friendly Fast Food Chains

Greenopia Ranks Unlikely Green Grub

BY MARISSA OSWALD In the midst of the rise of all-organic, locally-sourced food sold in Wholefoods and farmer’s markets across Philadelphia, going out for a burger at a fast food joint seems very last century.  Surely, buying a sandwich from Panera or some fries from McDonald’s is giving in to the “evils” of the corporate food industry.  Think again.

Greenopia, Philadelphia’s comprehensive online source for green places and products, ranked the city’s most sustainable chain restaurants using a leaf system- 4 leaves being the most sustainable, and 0 being the least.

The top three choices were EVOS, a burger joint, Le Pain Quotidien, a brand spankin’ new internationally-owned french bistro located on Walnut St, and Pizza Fusion, a pizzeria with vegan options.

These rankings are based on how extensive and well-cared for each chain’s sustainability reports were for the year as well as other elements such as green building design, supply chain, recycling, and stocking.

A newbie to Walnut St., Le Pain Quotidien, is an upscale, sustainable, and progressive version of Panera, complete with a gourmet menu, use of local and organic ingredients and green fixtures and appliances.  Le Pain even composts it’s food to use as bio diesel and marks each of the vegan options (which are shockingly plentiful) on it’s menu with a little green leaf.

As for sustainability reports, one of the most detailed reports this year came from what is known as the baddest boy in the sustainability game- McDonalds.

Yes, McDonalds.  Although they are known for acquiring their “meat” from sketchy sources, processing their food until it changes flavor, texture, and color multiple times, and maintaining an image of artery-clogging but pocket-friendly calories, they produced a report that gave promising outlook for the company as a whole.  They are improving their standards of meat, purchasing fair trade coffee and seafood, and recently opened 2 all-green stores.  This caused McDonald’s to come into a whopping 8th place above Panera Bread, Subway and Dunkin’ Donuts.

Starbucks seems as though it would be a consistent runner-up, but winning only 3 out of 4 stars slid it only one slot above Mickey D’s.  They scored well in all arenas except one: they have a mysteriously non-existent recycling policy.  One worker admitted, “They made me throw out an entire stock of plastic cups just because the design changed slightly and they got a new shipment in.”

Restaurants around the city are breaking through their images to produce unexpected improvements to their eco footprints.  While Le Pain Quotidien rules Center City as the most sustainable choice, the green appeal of Starbucks plummets to the bottom of the list and McDonald’s makes conscious steps toward turning over a new leaf.