Philadelphia Takeout for Good

It’s no surprise that local restaurants have spent the Covid-19 crisis finding ways to give to their community. Here, 11 generous local spots you can support with your takeout order

By Maddy Sweitzer-Lamme
Foodizen

Why Is Ravioli Worth More Than Pierogi?

How Mom-Mom’s Kitchen is working to spread the good word on Polish food in Philadelphia. Their latest venture on South Street is set to open this winter.

By Jason Wilson
Guest Commentary

Solve “The Lost Mile” for Hungry Philadelphians

Share Food has fed more than 1 million people a month since last March. That, says its executive director, has required some creative pivoting.

By George Matysik

A Covid-19 Success Story

Curbside dining allowed restaurants to remain open long after rules limited their indoor capacity. Philly 3.0’s engagement director makes a case for never going back.

By Jon Geeting

The People’s Kitchen

Local chefs are serving food to those in need, while fueling awareness and action around social justice

By Courtney DuChene
Ideas We Should Steal

Winterizing Outdoor Dining

Chicago invited citizens to come up with solutions to the challenges of outdoor winter dining. Philly should put out the same call.

By Maddy Sweitzer-Lamme

Gathering with Dignity

Along with delicious food, a new pop-up food hall at Temple offers an innovative, stigma-free solution to campus hunger

By Maddy Sweitzer-Lamme
The Color of Coronavirus

A Model For Possibilities

Could the proposed Healthy Town Tioga Project be the solution to the disparities that plague Philly?

By James Peterson
Foodizen

Honeysuckle Grows Roots

Thanks to the pandemic, chef and native Philadelphian Omar Tate brought his lauded pop-up home. Now, he’s working on its reinvention: a Mantua food and community center

By Maddy Sweitzer-Lamme

Save Restaurants, Save Philadelphia

The RESTAURANTS Act—co-sponsored by local Congressman Brian Fitzpatrick—would bail out an industry we all love. If it’s good enough for American Airlines, why are we not backstopping Ellen Yin’s Fork?

By Larry Platt