Food Bank Fundraising Six generations have farmed one small hill just outside of Bethlehem. Ninety years ago C. Edward Werkheiser delivered milk, eggs, and chickens raised on that farm to the families of Hellertown. Today, his granddaughter, Shirline Bright Moser, grows dahlia flowers and uses the proceeds from sales to feed families in this same region through the Hellert... »
A Photo Essay of Indispensable Ingredients Photographer Ryan Hulvat captures images of chefs in their natural habitat — a busy professional kitchen. Observing these culinary artists at work provides him with a privileged insight into the relationship between chefs and their ingredients, especially spices that infuse dishes with distinctive flavors. The seasonings and sing... »
After having survived the long cold winter of 2020 and as the Pennsylvania earth warms, our bodies crave the outdoors. This is the time of year when an elusive treasure, morel mushrooms, are breaking through the surface. One would think that scouring the woods to find a mushroom to eat seems like a desperate attempt at survival, but it is really more about nourishing the s... »
at Greentruth Plant-Based Kitchen I have a secret: this food photographer is a huge fan of cheese and also lactose intolerant. It sucks. I’m often left with the painful choice if eating the dish before me is worth the pain it will mostly likely inflict. (Now, if it’s a cage-aged cheddar from Lancaster County, for example, then the pain is worth the experience.) While... »
The Search For The Perfect Homemade Recipe “Fastnachts, or Raised Doughnuts” reads the title in the “breads” section of my Mennonite Community Cookbook. After spending two sleepless nights trying to both make and understand fastnachts, I’m not quite sure if it was a title or a question. My first fastnacht was at a church sale I happened upon more than 15 years ago on a coo... »
