Access to Healthy Food in Philadelphia

Philadelphia residents are struggling to provide their families with nutritious food and the economy is not solely to blame.

While Philadelphia is the sixth largest city in the nation, it has the second lowest number of supermarkets per capita.

According to The Food Trust, a non-profit organization based in Philadelphia, low-income, minority adults and children struggle to maintain a healthy diet due to limited access to healthy food in their neighborhoods.

The Food Trust is dedicated to insuring all residents have access to affordable and nutritious food through several of their programs including the Pennsylvania Fresh Financing Initiative (FFFI), the Supermarket Campaign, the Corner Store Initiative and the Farmer’s Market Program.

The lack of supermarkets in the Philadelphia area is due in part to the growth of the suburbs and in part to retail disinvestment from urban communities.

Many supermarkets left the cities to follow the population growth in the suburbs. Supermarket developers are unsure that building in low-income areas is a profitable business investment.

“I don’t think it’s a conscious decision and in no way an evil decision. I think it’s just a business decision,” said April White, communications coordinator for the Food Trust.

“For example, is there a well trained workforce in the neighborhood that they can work with? In under served, low income areas, they tend to believe the answer is no. We have found that is not really the case,” she said.

Prior to her role as communications coordinator, White was the food editor at Philadelphia magazine for eight years. She also co-authored a cookbook with famed chef and restaurateur, Jose Garces.

The Food Trust’s FFFI serves the financing needs of supermarket operators that plan to operate in under served communities. Frequently, traditional financial institutions and banks will not provide the loans and credit necessary to proceed with this type of project.

“That is one of the most important points of the initiative … this gap financing allows supermarket developers to look at this as a great business decision in addition to being helpful in other ways to the community,” White said.

One of the under served areas is in North Philadelphia, usually defined by locals as north of Girard Avenue. This is also the home of Temple University.

Drexel University and the University of Pennsylvania have had major impacts on the landscape of University City and West Philadelphia. In the last five years, three new apartment complexes opened and the restaurant scene continues to expand featuring a new Mexican restaurant by Jose Garces.

In University City, there are two grocery stores within three blocks of one another; the Fresh Grocer on 40th and Walnut Street and a Thriftway on 43rd and Walnut Street.

Despite the purchasing power of thousands of Temple University students, the same development has not occurred in North Philadelphia.

“When Amy Guttman came in at Penn, she had a very clear vision for expanding Penn beyond its boundaries. They made a really big push to embrace that neighborhood … you see less of that from Temple,” White said.

But Temple University students and North Philadelphia residents have been promised a grocery store is coming to their neighborhood. A Fresh Grocer, to be located in the historic shopping center, Progress Plaza. This project has been postponed on numerous occasions, often for years at a time. The most recent completion date, January, 2009 was missed and is now expected to open in January, 2010.

Progress Plaza was the first black owned and developed shopping center in the nation. It initially opened in 1968.

Progress Plaza is located on North Broad Street between Jefferson and Oxford Streets. This community has been without a grocery store since the Super Fresh, also located in Progress Plaza, closed 10 years ago.

“Progress on Progress Plaza’s development has been halted and delayed so often, the jokes playing on the center’s name stopped being funny a while ago,” said the Editorial Board of Temple-News Online.

The Temple Student Government is combating these delays by providing a shuttle service for students that will run from the main campus to a shopping center in South Philadelphia that contains retailers like Super Fresh and Target.

While North Philadelphians continue to anticipate a grocery store in Progress Plaza, the Food Trust stresses that grocery stores and large supermarkets are not the only remedy to the problem of access to healthy food.

“The size of the access that you put in is not necessarily important,” said White.

As a part of the Food Trust’s Corner Store Initiative, they have succeeded in providing residents with fresh, healthy options in the community’s corner stores.

“We put in fresh fruit salads and helped with marketing. We also introduced a brand of water; both financially competitive with other things you can buy in the store,” she said.

This initiative educates students in the classroom and also works with corner stores that surround the schools. The plan is that students will buy healthier items when they come and go to class. The fruit salad is $1.00 and the water is 75 cents.

“The classic, enormous, supermarket model is very difficult [to implement] in the city … but that’s not the only solution,” she said.

The Food Trust also operates 29 farmer’s markets in the Philadelphia region. Some of the most popular are the Clark Park and Headhouse farmer’s markets.

“We accept access cards and food stamps at all of our farmer’s markets. We also do a lot with outreach to inform people about their options with food stamps,” White said.

Some Philadelphians argue that new supermarkets and grocery stores will not solve the deep seeded issues of low-income, under served communities.

“The problems of lower income (urban and rural) neighborhoods are very complex. Food is a basic essential, and children who are healthy and well nourished have better opportunities,” she said.

White also noted that increased access to healthy food can curb epidemics like childhood obesity which can manifest into diabetes and other dangerous, expensive health issues.

Supermarkets act as economic engines. They employ people within in the community and often serve as the anchor store for the development of other stores. White points out that an area that has higher employment, typically has less crime.

White explained: “It’s not going to solve every problem, but it’s a positive on a lot of fronts.”

Philadelphia's Community Gardens

Can a small plot of land in the city of Philadelphia unite residents, produce sustainable food, increase property value and provide for the less fortunate? The Philadelphia Horticultural Society (PHS) and many community gardens in the area are doing just that.

Community gardens in Philadelphia are an overlooked treasure. It provides a space for socializing, keeps food costs down and beautifies the community so residents can be proud of where they live.

Eileen Gallagher, a City Projects Manger for PHS, manages the City Harvest Grant. This grant provides for over 35 community gardens in the area and is funded predominately by the Greenfield Foundation.

Unexpected ingredients in the City Harvest project are inmates from the Philadelphia prison system.

“The inmates grow all of the vegetables from seeds that we give out. Last year they grew 20,000 seedlings,” Gallagher said.

City Harvest collects the seedlings and delivers them to the 35 gardens it supports. The gardens decide how many veggies they can grow. The inmates involved are low risk inmates who usually only have one month to six weeks left on their sentence.

“Right now, the gardeners that participate grow food and donate it to a local food pantry,” Gallagher said.

The donation of fresh fruits and vegetables to food pantries present fresh food options for residents who could not afford fresh food for their families. That is the main focus of the grant.

“There are some gardens that have been giving to their church and their neighbors for years. We ask them to weigh and document how much food they give out each month. 25,000 pounds of food have been given in the last two years,” Gallagher said.

Vacant lots within communities used to provide opportunities for gardens to take root. In recent years, that formula has changed significantly.

“I’ve been doing this job for 20 years now. Before, when there was a vacant lot, no one really cared about that. Over the years, the real estate value of property has increased so much, that it’s hard to find a vacant lot to make a garden,” she said.

Gallagher also notes that social and community organizations have worked hard to clean up areas that housed vacant lots. Philadelphia Green is one of the organizations who has a contract from the city to clean up. They mow grass, pick up trash and put up wooden fences.

Most gardens are regulated by PHS or the Neighborhood Garden Association, very few are owned by the gardeners. The cost to maintain a plot in a community garden varies based on the garden’s size. The fee can range anywhere from $5-15.

Gallagher stresses that university students can help out and feel apart of the community.

“We work with a lot of university students, usually from March until May. That is when some of the gardens start planning and getting cleaned up from the winter,” Gallagher said.

PHS has a community outreach program called Philadelphia Green; they are responsible for recruiting volunteers and handling any interaction with the community. PHS also works closely with Mayor Nutter’s administration; there is a plan underway to ‘green’ the entire parkway.

“We’ve been getting more groups that want to come. A big part of our program is to work with volunteers. It’s a huge help for the gardeners,” Gallagher said.

While it may seem that everyone in the community would be in agreement with starting a garden, any potential plans must be made public information and anyone who wants to start a garden needs to attend a class. The class is usually once a week in the evenings for five consecutive weeks; it is offered twice a year.

“We require them to go through a course called Garden Tenders. You have to make a petition and make sure the people in the community know what’s going on. Make sure you know who owns the land,” Gallagher said.

PHS and Philadelphia Green also help to maintain and manage contracts for more high profile public spaces like Logan Square, Fairmont Park, City Hall and planting along the Delaware River.

Gallagher explains the reason why community gardens are so successful:

“The key is community involvement. The gardens that have been here for 25 or 30 years last because everyone there has a common goal.”

Beach Ready Recipes

Escaping to the shore for the summer? Here are some fun and fresh ideas and recipes to keep you cool and satisfied at the beach.

Leave the lettuce behind

Romaine, arugula, and spinach are all main ingredients in traditional salads, but these leafy greens are not the best beach foods. Heat easily wilts lettuce. Its absorbent nature can make your salad wet and soggy instead of crisp and refreshing. Try fruit and pasta salads; they are good substitutes without sacrificing taste or nutrition.

Easy Recipe Idea: Combine strawberries, pineapple, peaches and plums. Cut them into bite sized pieces. Lightly dress with store bought raspberry vinaigrette salad dressing. Refrigerate or keep inside cooler until ready to eat.

Amp up traditional sandwiches

We’ve all had the standard ham, cheese and mayo sandwiches. While these have become a lunch-time staple; branch out and try something new and fun. Instead of regular sandwich bread, use thicker, more substantial bread like a French or Italian baguette. The crusty bread will keep all of your fixings on the sandwich and not on your lap. Skip the tomatoes. While they are a tasty addition, tomatoes can easily turn soggy if not eaten right away. Mayo can spoil easily if not refrigerated. For easy sandwiches at the beach try an oil based spread like pesto which can be eaten hot or cold.

Easy Recipe Idea: Sliced turkey, smoked mozzarella, and basil pesto on a French baguette.

Break the mold

Who would think to bring soup to the beach? Gazpacho, a cold soup that originated from Spain, is a different and refreshing way to enjoy lunch at the beach. This soup can be made the night before your trip and stays cool as long as it’s over ice in your cooler. If you have an especially long trip, freeze the soup the night before and it will defrost during the long drive. Gazpacho is convenient because it can be placed into small, individual containers for easy single servings.

Easy Recipe Idea: In a blender combine three diced tomatoes, one green pepper, one small onion, and < cup of vinegar. Pulse and slowly add < cup of olive oil. Refrigerate or keep in a cooler. Serve with left over French bread from the sandwiches.

Antipasti

These traditional Italian appetizers can make great snacks at the beach. They usually include cheese, marinated vegetables and cured meats. Cut and prepare vegetables ahead of time for an easy serving once on the beach. Pack dressings separately in well sealed containers to prevent soft vegetables and spills. Keep meats near the bottom of the cooler to ensure freshness.
Easy Recipe Idea: Cut cherry tomatoes in half. Cut fresh mozzarella into bite sized pieces. For easy, snack sized portions, place one halved tomato and one piece of mozzarella on a toothpick. Serve with balsamic vinegar.

Main Course

You may want a more substantial meal at the beach. In that case pasta dishes can make filling yet easy choices. Choose smaller pastas like orzo and macaroni which cook faster than other pastas. Pesto and simple marinara sauces travel well and taste great hot or cold. You can add depth to the dish by adding versatile foods like grilled chicken or shrimp. Buy frozen shrimp and defrost the night before.

Easy Recipe Idea: Toss orzo pasta with a cold spicy tomato sauce and top with shrimp cocktail.

These easy summer recipes are healthy, satisfying and can withstand any day at the beach. Use your creativity to develop fun, new combinations of food or simply add your own twist to these recipes.

University City Renaissance

Over the last 10 years University City has developed into an incredibly diverse, progressive, and exciting area of the city. A part of University City’s growth is due, in part, to the restaurant scene.

University City is usually identified as the area between the Schuylkill River and 52nd street. This small section of Philadelphia holds Drexel University, University of Pennsylvania, University of the Sciences, The Restaurant School and University City Science Center.

In the past two years alone, there has been a significant amount of growth. Three new apartment buildings, Domus, The Hub, and Radian Apartments opened. Jean Madeline, a salon and beauty school debuted in University City and the restaurant scene continues to explode.

An unprecedented restaurant, Distrito, opened in July of 2008 featuring unique and modern Mexican creations from executive chef Jose Garces. Gourmet chocolatier Naked Chocolate Café is opening its second location on 34th and walnut in University City.

“[People] know a good investment when they see it. They are seizing an opportunity,” said Mark Christman, Marketing and Communications Director for University City District.

University City District is an economic development organization. They organize programs to maintain cleanliness, help with basic infrastructural upkeep, and plan social events for the community to participate in.

The number of restaurants in an area may seem insignificant, but it can have a noticeable effect.

“I think it’s really key to a revitalization of an area. Especially if there are a lot of locals being employed and [restaurants] are using resources that are local, “Christman said.

Given the amount of universities and college students in this area of Philadelphia, it may seem that University City should have always been thriving. Unfortunately, University City is still shaking the stigma of an unsafe area.

“The potential wasn’t always prevalent. There are challenges to putting yourself along a corridor where there isn’t a lot of foot traffic,” he said.

Many students are leery of venturing pas the 40th street divide. According to the Pennsylvania Gazette, the University of Pennsylvania magazine, 40th street had become “an invisible campus boundary.”

“It’s a perception that carries on from many years ago and that perception, at this point, is way out of line with the current statistics,” Christman said. “One doesn’t need to be anymore cautious at 45th and Spruce than you need to be on campus.”

Restaurants and cafés typically seen in center city and old city are finally making their way into University City. Distrito and Naked Chocolate Café are just two examples of this.

“We’ve really been trying to attract other Philadelphians. Crossing over the river after 5:00 p.m. is acceptable and worth their while,” he said.

Christman hints of some new retail stores on 40th street, but can’t reveal what they are just yet. He does admit that there are plans for two more apartment buildings.

“The folks who brought us The Hub, are bringing a Hub two and three,” he said.

University City is not a typical college town. Unlike most, it is not flooded with bars and cheap hangouts. Instead, there are reasonably priced restaurants, socially conscious cafés, and of course a few cheap eats.

“I think it has a lot to do with young student’s savyness in 2009. [People] are interested in a more sophisticated experience, whether it’s from a restaurant or movie theater. Christman explains.

“There is healthy competition here; there are going to be more and more opportunities for people to explore the area.

Barbeque Leftovers

You’ve celebrated all weekend, now, what do you do with the leftovers from the weekend barbeque? If you hosted a party or were lucky enough to take leftovers from mom and dad’s house, here are some ideas to reinvent those leftovers so you can enjoy them all week long

Leftover: Grilled Corn on the Cob

New Recipe: Grilled corn salad

This recipe is simple because the corn is already cooked for you. It can be a healthy main course for lunch or a simple side dish with dinner. The smoky flavor from the grilled corn will add depth to the dish and its versatility will allow you to serve it many different ways. It can be served hot or cold, used a salsa, or eaten simply as a refreshing addition to any meal.

Step 1: Start with five grilled corn stalks. On a flat, stable surface, hold stalk vertically and use a kitchen knife to cut the kernels from the husk.

Step 2: Collect corn and place into a medium sized bowl. Dice three tomatoes and one small onion. Add to the corn and mix ingredients with a spoon

Step 3: In a separate bowl, whisk together ¼ cup of olive oil and 2 tablespoons of white vinegar. Combine with corn, tomatoes and onion. This can be served immediately after recipe is completed. If you wish to serve cold, refrigerate for one hour before serving. Add salt and pepper to taste.

Leftover: Mashed Potatoes

New Recipe: Potato Pancakes

This recipe is found in traditional Jewish cooking and is still very popular in Jewish-American Delis today. If you already have mashed potatoes in the fridge, almost all of the work is done for you. Potato pancakes be eaten at breakfast alongside eggs and bacon or at dinner as a complement to steak or chicken. To serve traditionally, eat as an appetizer with either sour cream or applesauce.

Step 1: For every 2 cups of mashed potatoes, add 1 lightly beaten egg. Mix well.

Step 2: Heat skillet and add 2 tablespoons of butter. Allow butter to melt and coat bottom of the pan.

Step 3: For each pancake, drop 1 tablespoon of potato batter into the hot skillet. Turn when golden brown and firm. Add salt and pepper to taste.

Leftover: Baked Beans and Hot Dogs

New Recipe: Baked Bean and Hot Dog Casserole

Almost every barbeque will have baked beans and hot dogs. The second time around, combine the two barbeque favorites for a quick and flavorful meal. This recipe is simple and doesn’t require anything you don’t already have in the fridge or the pantry. Enjoy this as a satisfying lunch or dinner.

Step 1: In a skillet, sauté 1 onion, 2 tablespoons of butter, 2 tablespoons of mustard, and 1 teaspoon of black pepper. Cook until onions are soft. Add 10 sliced (cooked) hot dogs to skillet. Mix and set aside.

Step 2: Add 2 ½ cups of baked beans to a casserole dish with ½ cup of ketchup and ¼ cup of brown sugar. Mix well. Layer hot dog and onion mixture on top of the baked beans.

Step 3: Top casserole dish with sliced provolone cheese. Bake at 350 degrees for 30 minutes.

* This recipe may be cut in half to make a smaller casserole dish. Reduce cooking time to 20 minutes.

Leftover: Marinade

New Recipe: Flavorful Sauce

If you used a marinade to flavor your chicken or beef, think twice before you throw away all of that flavor. Since the marinade has come in contact with raw meat, many would assume that it can’t be used for anything else. As long as the marinade is cooked to eliminate any risk of food borne illness, it can be used as a dipping sauce, a spread for a sandwich, or an easy way to flavor other foods like rice or vegetables.

Step 1: Bring the marinade to a boil.

Step 2: Simmer for at least 10 minutes to ensure any bacteria from the chicken or beef is eliminated.

Step 3: Serve with your food of choice for extra favor.

These recipes will reinvent your leftovers and make you feel like you’re eating completely different meals. This food will not sit in the refrigerator like other leftovers. With a little preparation and planning you’ll be able to have flavorful meals all week long.

City Food Tours

Interested in an inexpensive way to explore center city through your taste buds? The Center City Food Lovers Tour makes that possible. For only 29 dollars, you can sample the best of Philadelphia’s artisanal cafés and shops.

The Center City Food Lovers Tour was created by City Food Tours, a New York based company that made its way into Philadelphia in October of 2007.

City Food Tours is the brainchild of author and food expert, Joyce Weinberg. Robert Weinberg, her brother, is the director of the Philadelphia division.

“Everything we do here is completely different from New York,” he said.

In New York, eight shops are visited during the tour, which allows for 10 minutes at each shop. In Philadelphia, three or four shops are visited, allowing for 45 minutes at each shop. The extra time is used to meet with the owners and chefs and experience the food.

The Food Lovers tour is just one of 10 that are offered in Philadelphia.

“We’re constantly adding and choosing shops,” Weinberg said.

In order to be featured on a food tour the owners of the establishment must be on the premises, the food must be hand made, and the business must be socially conscious. Weinberg stresses the importance of visiting these small, artisanal shops.

“If you don’t support local business, we’ll be left with mega marts, and we will all be eating Velveeta,” he said.

Some of the shops featured on the Food Lovers tour include Naked Chocolate Café, Capogiro Gelato Artisans and DiBruno Brothers.

In addition to the shops featured on the tour, Weinberg also recommends Old City Cheese on 160 N. 3rd street for an under the radar brunch, Sahara Grill on 13th and Walnut for middle eastern cuisine, and Zocalo on 36th and Lancaster for authentic Mexican food.

Weinberg is passionate about food and the way it can speak for a city.

“I don’t want cheesesteaks, pretzels, and scrapple speaking for Philadelphia, Weinberg said.

“The right foods aren’t always speaking for the city; it’s usually the lowest common denominator.”

The food tours are a way to open up the food of Philadelphia to a wide array of people while avoiding the tourist traps.

“It’s a great idea for a college student and any local. We bring people to places that they’ve never been or heard of. These are not $100 a head restaurants that you’ll never see again until your parents come to town,” he said.

While ramen noodles, pizza, and even Velveeta will remain staples of college life in any city. City Food Tours can offer some new tastes to your palate and get you off of your campus and into center city.

The Center City Food Lovers tour begins on Wednesdays and run through Sunday. Tickets for this and other City Food tours are available by visiting zerve.com. Visit cityfoodtours.com for information on tours in both New York and Philadelphia.

The Market at Comcast

The Comcast Center at 1701 John F. Kennedy Blvd is bringing more than office space to Philadelphia. This 975 foot, 58 story building provides office space for its main occupant, Comcast, but also provides a wealth of culinary adventures.

The Market at Comcast center is more than just a food court; it is a gourmet food hall. Located on the concourse level, the Market features Philadelphia staples like Di Bruno Brothers, Bucks County Coffee Co., La Scala’s, Mexican Post, Termini Brothers, Tokyo Sushi and Catering, and Frank’s Old Philly Style Sandwiches.

The Comcast Center also holds more gourmet food selections including two restaurants by renowned chef Georges Perrier, Table 31 and The Plaza Café. Table 31 is an upscale steakhouse while The Plaza Café features creative plates and outdoor seating.

Susanna Foo, known for its chic fusion of Chinese and French cuisine has created a less expensive alternative to its Walnut Street restaurant. Sanxi (pronounced san-shee), is a new dumpling kitchen owned and operated by Susanna Foo that will soon open on the concourse level of the Market.

Sookhee’s Produce offers reasonably priced and locally grown fresh fruits and vegetables while Under the “C” presents fresh seafood. If you don’t feel confident preparing your meal yourself, Under the “C” also offers expertly seasoned shrimp, crab, or any fish of your choice. One stop at the Market and you could pick up groceries for the week, lunch, or just a mid-day snack.

Aside from the culinary creations a few specialty shops have made their way into the Comcast Center. Godiva Chocolatier, L’UOMO (Italian clothier), Details High Speed Cleaners, and Govberg Jewelers are among some of the retailers.

While the Market at Comcast may be the most pedestrian friendly skyscraper in the city, there are still a few perks exclusively for the employees of Comcast. Located on the 48th floor is the company café. Ralph’s Café trumps the traditional idea of cafeteria food. The menu ranges from macaroni salad to crispy pizza topped with goat cheese; there is even a sushi chef on staff.

The Comcast Center has brought design and both new and familiar culinary adventures to Center City. It provides some of the best of Philadelphia on a smaller scale and all in one place.

Distrito: Modern Mexican

University City has just been infused with a bit of Latin spice and culture. The influx of Tapas restaurants to Philadelphia has been palpable over the last five years. The latest restaurant, Distrito, the brain child of restaurateur and executive chef Jose Garces, opened on Monday, July 21, 2008 at 3945 Chestnut Street.

Tapas, the Spanish word for a variety of appetizers, have made an incredibly successful basis for restaurants. Small plates generally equate to lower prices and allow for a range of dishes to be enjoyed by a group of friends. This fun yet tasteful experience seems to be a perfect match for University City.

The decor inside Distrito is bright and energetic. The ground floor of the two story restaurant features a tequila and juice bar. The ample dining room with small round tables beams with colors of pink, blue, orange and white. Bored by traditional seating? You can enjoy a few appetizers in the VW Beetle table toward the front of the restaurant. The doors to the beetle open and can accommodate up to four people.

On the second floor, there is an open kitchen and expansive dining area with more creative seating. White swinging benches hang from the ceiling and rattan, semi-circle booths encompass larger parties of four or six. Seating along the outer edges of the room allows for excellent views of Market Street through large picture windows.

Distrito’s modern Mexican cuisine ranges in price from 4 dollars to 13 dollars. A tasting menu is also available for $40 with perfectly balanced selections by Garces himself.

You will not find many traditional dishes on this menu. Garces marries Mexican cuisine with influences from Spain, where he once worked, and Ecuador, the native country of his parents.
His non-traditional Mexican fare includes rich and creamy coconut lobster chowder, seared tuna and black bean tacos, and Serrano ham and prosciutto flat breads.

The traditional items on the menu are made more decadent by Garces’ creativity. The guacamole is served with lump crab meat and nachos are topped with skirt steak and refried beans. The signature enchilada dish is served with duck, poblano chilies, and four types of beans.

Distrito’s dessert menu is no less decadent; the two favorites, Tres Leches and Pastel de Chocolate are both tributes to Mexican chocolate. Tres Leches boasts a moist chocolate cake, with three types of chocolate ganache in the center. It is topped with meringue and tropical fruit. The Pastel de Chocolate features chocolate ice cream topped with spicy melted chocolate and citrus foam.

Distrito is the first restaurant of its kind to venture past the usual setting of center city or old city. Distrito is fun, vibrant, and deliciously overdone. For a moderate price students and residents of University City can experience Garces’ unique view of Mexico City and open their palates to something new.