Will Pop-Ups Save Philly’s Food Scene?

It’s getting harder for independent restaurants to survive. Could the sharing economy of pop-ups help preserve diversity in our food businesses?

By Maddy Sweitzer-Lamme

Foodizen: Forget Back to “Normal”

Jezabel’s Argentine Bakery & BYO is doing better than ever in its 10-year history by pivoting to not just survive, but thrive during the pandemic—a start to rethinking the restaurant industry as we have known it

By Jonathan Deutsch

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

Foodizen Podcast: What’s On Your Kwanzaa Table?

Philly boasts one of the longest-running celebrations of the African-inspired holiday that runs from December 26 to January 1. This episode of our food history podcast explores what it means.

By Tonya Hopkins

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

Business for Good: Black and Mobile

The Caviar for black-owned restaurants is having its busiest season yet—and this month, it’s relaunching with a new app to be more competitive in cities around the country

By Courtney DuChene

Foodizen: Revolutionizing Your Meat

While national suppliers come up short during the pandemic, Philly’s Primal Supply Meats is keeping fridges stocked and local farmers afloat. That’s good for our diets—and our economy

By Brianna Baker

Foodizen: Communal Dinners for Distanced Times

In this serialized book, industry veterans take us where they love to eat. Here, a pre-isolation Pakistani meal—that you should have delivered at home tonight

By Jonathan Deutsch