Topic: Foodizen

In 2019, our Nowak Fellow explored the intersection of food and culture in Philly. He discovered a city rich in both

Two Campbell’s alums have struck out on their own to create healthy, delicious oatmeal—with a purpose

… is running the kitchen, despite restaurants still being mostly male-dominated. Philly proves that’s true at an event with influential food magazine Cherry Bombe.

Dining around the world on the “Ethnic Food Tour” of North 5th Street, where revitalization means something unexpected

Protecting bees is critical to preserving our food supply. Some 50,000 rooftop bees, including ones in the evolving Spring Arts District, are doing a small part of what Philly needs

Is Chris Cho’s Center City Seorabol the start of a Korean food empire?

W.B. Saul, the largest agricultural school in the country, trains students in the art of farming. Yes, even in the city

The soup hails from West Africa and the Caribbean but became a signature Philly dish in the 1800s

The latest episode of the food history podcast examines the roots of pepper pot soup, sold by Campbell’s for 110 years. No, it was not invented in Camden

In an excerpt from his new book, The Citizen’s Foodizen columnist celebrates the burgeoning world of apple ciders. They are not what you think they are