Fun Things to Do in Philly this Week and Weekend

This week it's the return of BlackStar Film Festival, Bug Fest, Port Richmond's Pierogi Fest, the Danny Rumph Classic, Philly Mag's Best of Philly Party, and much much more!

By Christina Griffith
Ideas We Should Steal

Make our Rivers So Clean, You Can Swim in Them

A partnership of organizations has made Baltimore Harbor swimmable again. Could Philly do that with the Delaware and the Schuylkill?

By Courtney DuChene

From Putrid to Promising

How an ambitious, three-year-long freshwater mussels project transformed the smelly Manayunk Canal into an emerging fishing destination

By Ben Silver
The Citizen Recommends

Lucky’s Great Weiner Race

A Manayunk bar brings back the cutest animal fundraiser in the city, with a Super Bowl-level pressing question: Will long-haired Odie defend his title?

By Olivia Kram
Business for Good

Nido Turns Renters Into Homeowners

A new app lets Philadelphia landlords help their renters save for a home of their own. The system is not perverse: It’s a perk

By Courtney DuChene
Big Rube’s Philly

Shaw Lewis of Expect Lace

The style icon and photographer talks undergarments with the owner of a popular intimates boutique and a jewelry concept shop on Main Street in Manayunk

By Reuben Harley

Outdoor Drinking Spots in Philadelphia

Pop-ups, beer gardens and other seasonal spots in Philly to have some drinks and a nosh out of doors

By Charissa Howard, Lauren McCutcheon, and Gianna Voges
Big Rube’s Philly

A Manayunk Mainstay

In the first of a new series, the legendary photographer and chef stops in at Sorrentino’s, a 40-year-old institution that is the "heartbeat of the neighborhood."

By Reuben Harley

Philly, Take Your Outdoor Activities … Indoors

Rain, haze and heat make it tough to be outside in Philly this summer. Here, some places to go to feel like you’re outdoors while inside

By Olivia Kram
Guest Commentary

The Tipped Wage is Essential to Restaurant Owners and Employees

The manager of a Manayunk restaurant on why Harrisburg shouldn’t mess with the current payment formula for food servers

By Sean McGranaghan