No name

Eating Local, Eating in Season: Food for Thought Around the Fire from the Schuylkill Center & Weavers Way

FOR IMMEDIATE RELEASE

PHILADELPHIA, PA, Sept. 9, 2014 — Countryfolk and urbanites alike can spend a fall evening communing with nature and discussing how to keep eating fresh and local and still be in sync with the Earth’s tilt toward winter.

“Food for Thought: Eating in Season” takes place in the pavilion at the Schuylkill Center for Environmental Education, 8480 Hagy's Mill Road, Thursday, Sept. 18, starting at 6:30 p.m.

Weavers Way Co-op is partnering with the Schuylkill Center  for this campfire conversation, the second cooked up around the idea of eating with — or in spite of — the seasons. In this session, a fermenter and two local farmers will challenge assumptions about what’s fresh and local as fall approaches and the main summer growing season ends.

  • Amanda Pfeiffer is a Philadelphia-based food writer and fermenter. Her blog, Phickle, is home to the sour skinny about what’s up in the world of fermentation.
  • Weavers Way Farms Manager Nina Berryman oversees five acres under cultivation at W.B. Saul Agricultural High School in Roxborough and Awbury Arboretum in Germantown. Produce grown at the farms is available at the Weavers Way grocery stores, the Tuesday/Friday Weavers Way farmstands at Saul and the Weavers Way stand at the Sunday Headhouse Square Farmers Market.
  • Ryan Kuck has been with Greensgrow Farms for seven years. He currently runs Greensgrow's Mobile Market and West Philadelphia operations. Greensgrow, considered a champion of successful urban farming, is based in Kensington  and opened a new location this year in West Philadelphia.

And of course, there will be food. Enjoy wine and beer and an appetizer spread loaded with foods harvested and produced locally.

Tickets ($20) are available for purchase at eatinginseason.brownpapertickets.com. Weavers Way and Schuylkill Center members get half off using the codeMemberFall14

About the Schuylkill Center: Reaching over 36,000 Philadelphia-area residents each year, the Schuylkill Center offers a diverse collection of educational programming, including programs for school classes, continuing education for teachers, the Philadelphia-area’s first Nature Preschool and a full calendar of events for the public.  The Schuylkill Center will be celebrating its 50th anniversary in 2015. For more information, visit www.schuylkillcenter.org.

About Weavers Way: Founded in 1973 as a neighborhood buying club, the Co-op now encompasses two grocery stores, three specialty shops in Mt. Airy and Chestnut Hill and still growing. Weavers Way is member-owned and open to everyone. We are committed to offering quality products that are local, sustainable and nutritious. For more information, visitwww.weaversway.coop.

Harvest on Henry 2016 Bake Sale and Pie Contest

The Bake Sale

Bring your family’s best dessert to Harvest on Henry this year and participate in our Bake Sale! This fundraiser is our favorite and most delicious part of Harvest on Henry. We'll sell your homemade treat — pies, cakes, brownies and cookies are all accepted — at the festival alongside the students' homemade ice cream.

It's free to register, but please RSVP in advance!

The Pie Contest

Do you know your pie is the best, and want everyone else to know it, too? Our panel of local celebrity judges — including Meg Hagele from High Point Bakery and Amy Edelman from the Night Kitchen Bakery — will select a winner in two categories: Fruit (apple, cherry, etc.) and Other (pecan, custard, chocolate, etc.).

The entrance fee for the first pie is $5, and $3 per entry after that. Payment is required on or before the day of the event. You can register and pay online with credit card here, bring cash or checks (made out to Weavers Way Farms) to the farm (7095 Henry Ave. ) on Tuesdays and Fridays between 2 and 6 p.m., or pay when you drop off your pies on Oct. 15.

Bringing something for the Bake Sale too? We’ll waive your contest fee! You can access our free registration here.

Judging

Awards will be presented at 3 p.m. Prizes include gift certificates to local businesses and goodie baskets. In addition, the best student pie will win a grand prize.

Prizes

Enter for the chance to win one of these great prizes!

Fruit Pie Category

First Place:
$100 Primex gift card

Second Place:
A copy of Marisa McClellan's book "Naturally Sweet Food in Jars"
Serenity Goat Milk Soap
Value: $35

All Other Pies Category

First Place:
Gift basket filled with Tradestone Confections chocolate, Serenity Goat Milk Soap, Christina Maser candles, and Food Moxie and Harvest on Henry t-shirts
Value: $100

Second Place:
A copy of Marisa McClellan's book "Naturally Sweet Food in Jars"
Christina Maser candle
Value: $35

What Do I Do?

  • Pies for the Bake Sale and Pie Contest must be dropped off by noon on Saturday, Oct. 15. They may be brought in the day before, Friday, Oct. 14, during the Henry Got Crops CSA pickup, 2-6 p.m. (Drop-off location: 7095 Henry Ave.)
  • Please make sure all pie pans are recyclable, as we cannot be responsible for returning them.
  • No frozen or warm pies, please. Pies must be ready for cutting and distribution.
  • If you would like to pre-package your pie for the Bake Sale, you can pick up containers at the farm prior to the festival. This would be greatly appreciated!
  • For the Pie Contest:
    • The pie should be sliced into eight equal pieces for judging.
    • Standard-sized, round pies only.
    • Pies that arrive after noon on Oct. 15 will not be judged.

Harvest on Henry 2016 Bake Sale and Pie Contest

The Bake Sale

Bring your family’s best dessert to Harvest on Henry this year and participate in our Bake Sale! This fundraiser is our favorite and most delicious part of Harvest on Henry. We'll sell your homemade treat — pies, cakes, brownies and cookies are all accepted — at the festival alongside the students' homemade ice cream.

It's free to register, but please RSVP in advance!

The Pie Contest

Do you know your pie is the best, and want everyone else to know it, too? Our panel of local celebrity judges — including Meg Hagele from High Point Bakery and Amy Edelman from the Night Kitchen Bakery — will select a winner in two categories: Fruit (apple, cherry, etc.) and Other (pecan, custard, chocolate, etc.).

The entrance fee for the first pie is $5, and $3 per entry after that. Payment is required on or before the day of the event. You can register and pay online with credit card here, bring cash or checks (made out to Weavers Way Farms) to the farm (7095 Henry Ave. ) on Tuesdays and Fridays between 2 and 6 p.m., or pay when you drop off your pies on Oct. 15.

Bringing something for the Bake Sale too? We’ll waive your contest fee! You can access our free registration here.

Judging

Awards will be presented at 3 p.m. Prizes include gift certificates to local businesses and goodie baskets. In addition, the best student pie will win a grand prize.

Prizes

Enter for the chance to win one of these great prizes!

Fruit Pie Category

First Place:
$100 Primex gift card

Second Place:
A copy of Marisa McClellan's book "Naturally Sweet Food in Jars"
Serenity Goat Milk Soap
Value: $35

All Other Pies Category

First Place:
Gift basket filled with Tradestone Confections chocolate, Serenity Goat Milk Soap, Christina Maser candles, and Food Moxie and Harvest on Henry t-shirts
Value: $100

Second Place:
A copy of Marisa McClellan's book "Naturally Sweet Food in Jars"
Christina Maser candle
Value: $35

What Do I Do?

  • Pies for the Bake Sale and Pie Contest must be dropped off by noon on Saturday, Oct. 15. They may be brought in the day before, Friday, Oct. 14, during the Henry Got Crops CSA pickup, 2-6 p.m. (Drop-off location: 7095 Henry Ave.)
  • Please make sure all pie pans are recyclable, as we cannot be responsible for returning them.
  • No frozen or warm pies, please. Pies must be ready for cutting and distribution.
  • If you would like to pre-package your pie for the Bake Sale, you can pick up containers at the farm prior to the festival. This would be greatly appreciated!
  • For the Pie Contest:
    • The pie should be sliced into eight equal pieces for judging.
    • Standard-sized, round pies only.
    • Pies that arrive after noon on Oct. 15 will not be judged.

Harvest on Henry 2016 Bake Sale and Pie Contest

The Bake Sale

Bring your family’s best dessert to Harvest on Henry this year and participate in our Bake Sale! This fundraiser is our favorite and most delicious part of Harvest on Henry. We'll sell your homemade treat — pies, cakes, brownies and cookies are all accepted — at the festival alongside the students' homemade ice cream.

It's free to register, but please RSVP in advance!

The Pie Contest

Do you know your pie is the best, and want everyone else to know it, too? Our panel of local celebrity judges — including Meg Hagele from High Point Bakery and Amy Edelman from the Night Kitchen Bakery — will select a winner in two categories: Fruit (apple, cherry, etc.) and Other (pecan, custard, chocolate, etc.).

The entrance fee for the first pie is $5, and $3 per entry after that. Payment is required on or before the day of the event. You can register and pay online with credit card here, bring cash or checks (made out to Weavers Way Farms) to the farm (7095 Henry Ave. ) on Tuesdays and Fridays between 2 and 6 p.m., or pay when you drop off your pies on Oct. 15.

Bringing something for the Bake Sale too? We’ll waive your contest fee! You can access our free registration here.

Judging

Awards will be presented at 3 p.m. Prizes include gift certificates to local businesses and goodie baskets. In addition, the best student pie will win a grand prize.

Prizes

Enter for the chance to win one of these great prizes!

Fruit Pie Category

First Place:
$100 Primex gift card

Second Place:
A copy of Marisa McClellan's book "Naturally Sweet Food in Jars"
Serenity Goat Milk Soap
Value: $35

All Other Pies Category

First Place:
Gift basket filled with Tradestone Confections chocolate, Serenity Goat Milk Soap, Christina Maser candles, and Food Moxie and Harvest on Henry t-shirts
Value: $100

Second Place:
A copy of Marisa McClellan's book "Naturally Sweet Food in Jars"
Christina Maser candle
Value: $35

What Do I Do?

  • Pies for the Bake Sale and Pie Contest must be dropped off by noon on Saturday, Oct. 15. They may be brought in the day before, Friday, Oct. 14, during the Henry Got Crops CSA pickup, 2-6 p.m. (Drop-off location: 7095 Henry Ave.)
  • Please make sure all pie pans are recyclable, as we cannot be responsible for returning them.
  • No frozen or warm pies, please. Pies must be ready for cutting and distribution.
  • If you would like to pre-package your pie for the Bake Sale, you can pick up containers at the farm prior to the festival. This would be greatly appreciated!
  • For the Pie Contest:
    • The pie should be sliced into eight equal pieces for judging.
    • Standard-sized, round pies only.
    • Pies that arrive after noon on Oct. 15 will not be judged.

Weavers Way General Manager to Participate in Animal Welfare Law Panel

FOR IMMEDIATE RELEASE

PHILADELPHIA, Aug. 18, 2014 — Weavers Way General ManagerGlenn Bergman will join food entrepreneur Judy Wicks andJosh Balk, food policy director of the Humane Society of the United States, to discuss “How Corporations Can Be Proactive in Animal Welfare.”

The Aug. 21 panel is part of the 11th Annual Animal Law Conference sponsored by the Pennsylvania Bar Institute, the continuing education arm of the Pennsylvania Bar Association, and the Pennsylvania Bar Association’s Animal Law Committee.

Glenn, Judy and Josh will focus on the treatment of animals we eat — a controversial topic, and one that is important to many Weavers Way shoppers. In introductory notes, Animal Law Conference organizers note that there is little law governing the humane treatment of farm animals – they are exempt from the federal Animal Welfare Act, and state animal cruelty codes exempt “activity undertaken in normal agricultural operation.” This leaves corporations in all segments of the food industry picking their way through legal and public relations minefields.

The panel will be moderated by Nadia Adawi, a Philadelphia attorney and animal advocate who specializes in animal law.

Weavers Way, the 40-year-old cooperative grocery store in Mt. Airy and Chestnut Hill, has been a leader in sustainable food sourcing, following the dictates of its members to seek out humanely raised meat and sustainably grown produce and work with vendors and suppliers who treat their workers fairly. A former restaurant chef and corporate food-service manager, Glenn Bergman has spent many years working the intersection of food buying and social justice.

"It's important for people to understand where their food comes from and how it got to their plates. How food animals are treated is one part of that story," Bergman said 

Judy Wicks, founder of West Philadelphia’s White Dog Café and author of “Good Morning, Beautiful Business,” is one of Philadelphia’s pioneers in promoting sustainable food sourcing. At the White Dog, she was one of the first restaurateurs to work directly with producers to ensure a supply of humanely raised meat. She founded Fair Food in 2001 to encourage a humane local food economy and increase its buying power.

Josh Balk is a co-founder of Hampton Creek Foods, a food technology company working to develop new ways to deliver healthy, sustainable food. The Humane Society advocates with legislators to pass laws against cruel animal husbandry practices such as gestation crates for pigs and battery cages for chickens, and with large corporations like Walmart to get them to change their purchasing practices.

The Animal Law Conference takes place at the CLE Conference Center in the Wanamaker Building, 100 E. Penn St. Legal professionals are invited to attend and earn continuing education credits. For information about the conference, contact the Pennsylvania Bar Institute at 800-932-4637 or info@pbi.org.

About Weavers Way: Founded in 1973 as a basement food-buying club, the Co-op today has four stores in two locations, Philadelphia’s Mt. Airy and Chestnut Hill neighborhoods, and a membership of some 5,200 households. To read the Weavers Way Product Philosophy Statement, visit the Weavers Way website at www.weaversway.coop/Product-Philosophy.

Weavers Way General Manager to Participate in Animal Welfare Law Panel

FOR IMMEDIATE RELEASE

PHILADELPHIA, Aug. 18, 2014 — Weavers Way General ManagerGlenn Bergman will join food entrepreneur Judy Wicks andJosh Balk, food policy director of the Humane Society of the United States, to discuss “How Corporations Can Be Proactive in Animal Welfare.”

The Aug. 21 panel is part of the 11th Annual Animal Law Conference sponsored by the Pennsylvania Bar Institute, the continuing education arm of the Pennsylvania Bar Association, and the Pennsylvania Bar Association’s Animal Law Committee.

Glenn, Judy and Josh will focus on the treatment of animals we eat — a controversial topic, and one that is important to many Weavers Way shoppers. In introductory notes, Animal Law Conference organizers note that there is little law governing the humane treatment of farm animals – they are exempt from the federal Animal Welfare Act, and state animal cruelty codes exempt “activity undertaken in normal agricultural operation.” This leaves corporations in all segments of the food industry picking their way through legal and public relations minefields.

The panel will be moderated by Nadia Adawi, a Philadelphia attorney and animal advocate who specializes in animal law.

Weavers Way, the 40-year-old cooperative grocery store in Mt. Airy and Chestnut Hill, has been a leader in sustainable food sourcing, following the dictates of its members to seek out humanely raised meat and sustainably grown produce and work with vendors and suppliers who treat their workers fairly. A former restaurant chef and corporate food-service manager, Glenn Bergman has spent many years working the intersection of food buying and social justice.

"It's important for people to understand where their food comes from and how it got to their plates. How food animals are treated is one part of that story," Bergman said 

Judy Wicks, founder of West Philadelphia’s White Dog Café and author of “Good Morning, Beautiful Business,” is one of Philadelphia’s pioneers in promoting sustainable food sourcing. At the White Dog, she was one of the first restaurateurs to work directly with producers to ensure a supply of humanely raised meat. She founded Fair Food in 2001 to encourage a humane local food economy and increase its buying power.

Josh Balk is a co-founder of Hampton Creek Foods, a food technology company working to develop new ways to deliver healthy, sustainable food. The Humane Society advocates with legislators to pass laws against cruel animal husbandry practices such as gestation crates for pigs and battery cages for chickens, and with large corporations like Walmart to get them to change their purchasing practices.

The Animal Law Conference takes place at the CLE Conference Center in the Wanamaker Building, 100 E. Penn St. Legal professionals are invited to attend and earn continuing education credits. For information about the conference, contact the Pennsylvania Bar Institute at 800-932-4637 or info@pbi.org.

About Weavers Way: Founded in 1973 as a basement food-buying club, the Co-op today has four stores in two locations, Philadelphia’s Mt. Airy and Chestnut Hill neighborhoods, and a membership of some 5,200 households. To read the Weavers Way Product Philosophy Statement, visit the Weavers Way website at www.weaversway.coop/Product-Philosophy.

Pages

More Articles