Chana Masala

Serves 4. Prep time: 35 minutes active; 55 minutes total.


  • 1 ½ cups long-grain brown rice
  • 3 tablespoons Field Day canola oil
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 2 tablespoons curry powder
  • 3 tablespoons tomato paste
  • 2 cups water
  • 1 15-ounce can Field Day garbanzo beans, drained and rinsed
  • 2 teaspoons lemon juice
  • 1 teaspoon red pepper flakes
  • 1 large russet potato, peeled and diced
  • Salt and pepper to taste


Bring rice and 3 cups of water to a boil in a medium saucepan. Cover tightly and reduce to a simmer for about 40 minutes or until water is absorbed.

Heat oil in a deep frying pan or shallow soup pot. Add onion and cook over medium heat until soft and translucent, then add garlic, ginger, spices and tomato paste. Pour into a blender or food processor and blend thoroughly. Return the spiced tomato paste to the same pan; there will still be a thin coat of oil in it. Heat over medium heat, stirring occasionally, until it turns medium brown and oil separates around the edges of pan. Gradually whisk in water until it makes a thick gravy, about 2 cups. Bring to a boil.

Add potato and salt, and reduce heat to simmer. Cook for about 8 minutes, then add garbanzo beans. Return to a simmer, cover and cook for 10 minutes, until potatoes are tender. Stir in lemon juice and red pepper flakes, and season to taste with salt and pepper. Serve over rice.


Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.


News Roundup: October 21, 2016

Pa.’s first step toward nixing life without parole could be taken this week

Here’s the difference between capital punishment and life without parole in Pennsylvania: The first has taken three lives in its 40-year history. The second kills an average of 28 people on an annual basis.

Which one is the death penalty, again? Read more. 


Spruce Hill Halloween Tot Parade Returns October 31st

The Annual Little Tot Halloween Parade and Party will return to Osage Avenue on Monday, October 31st. This yearly tradition, a joint effort between the Spruce Hill Community Association and the neighbors on the 4200 block of Osage Avenue, brings together hundreds of children, 6 and under, with their adult parent or guardian for an afternoon of trick-or-treating along a short parade route. Read more.

Cyclist videos roadside arrest, refuses to hand over cellphone to Philly police officer

Jean-Jacques Gabriel was biking home Tuesday night when a pair of strangers stopped by Philadelphia police called out, urging him to record the scene on his cellphone.

Two white, plainclothed officers had stopped two black men, whose hands were on the back of their heads, along Kingsessing Avenue, between 48th and 49th streets, in West Philadelphia, Gabriel said. It was sometime after 11 p.m. Read more. 


How our produce adds up

In addition to providing quality produce and great service, it’s important to Mariposa’s values and mission that we remain competitive. Last Friday, our produce department conducted a price comparison to a local natural market that recently opened a new store. Check out the results:

Please note, this price comparison was compared on October 14, 2016. Produce prices are subject to change frequently.

Please note, this price comparison was compared on October 14, 2016. Produce prices are subject to change frequently.

Fair Trade is for the people

We all want to feel good about our food choices, and buying produce from a local farmer makes it easy. But what about food that comes from afar? In some communities around the world, impoverished workers are paid low wages while their land is depleted by industrial agriculture. Luckily, the Fair Trade Certified label can help us steer clear of foods grown under such conditions.

When a product sports a Fair Trade Certified label, it means producers were paid wages that allow them to support their families and contribute to the betterment of their communities. Fair Trade farmers deal one-on-one with importers (rather than middlemen), and Fair Trade encourages democratic decision-making, transparency, gender equity, and independence.

By choosing Fair Trade, we can support the environment, too. Since Fair Trade supports small-scale farmers, it encourages biodiversity (think shade-grown coffee and cocoa, which protect wildlife habitats) and sustainable practices like organic farming. There's no need to sacrifice quality with Fair Trade either; one emphasis of Fair Trade is supporting farmers in improving the quality of their crops.

Fair Trade Certification is not yet available for every kind of food, but it's a growing trend; you'll spot the label on coffees, teas, spices, chocolates, sugar, vanilla, fruits, wines and other foods. Fair Trade Certified non-food items like clothing and accessories, bodycare items and home and garden products are also available.

On your next trip to the Co-op, try looking for the Fair Trade Certified versions of your favorite products—and feel great about helping to improve the lives of farmers and conserve the environment.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

News Roundup: October 7, 2016

Activists protest gay club following owner's racist remarks

The removal of Black Lives Matter protesters from a popular gar bar was the latest episode in a fast moving series of events in Philadelphia’s renowned Gayborhood.

On Thursday, the release of a video of Darryl DePiano, ICandy’s owner, repeatedly calling Black customers “niggers” drew the ire of the Black and Brown Workers Collective (BBWC). Protestors launched a protest inside the store, after video of owner's disparaging remarks about Blacks was disclosed. Read more. 

These data visuals show how Big Tobacco is impacting low-income communities

Back in January of 1990, R.J. Reynolds Tobacco Company was gearing up to test its flashy new brand of cigarettes in Philadelphia. Dubbed Uptown, the cigarettes would be marketed toward Black consumers — including young Black high schoolers.

The market test came to a halt when a coalition of organizations including the city’s Health Department and the Black clergy rallied around a resistance effort. It seemed like a big win at the time. Read more.

New community group offers help in processing traumatic current events

A new community discussion group hosted by Council for Relationships (CFR) held its first session on September 17 at its University City location at 4025 Chestnut Street. The public forum, titled “Reflections,” was created to provide a safe and supportive environment for those who have been emotionally impacted by troubling current events. Events may include local or global tragedies, mass killings, global warming, civil rights and other issues. This is an opportunity to share your feelings, listen to one another, and connect with others. Read more.

DIY Body Scrub with Essential Oils

Your skin is your body's first line of defense against a host of tough customers - sun exposure, pollution, hot days and freezing cold temps. It's important to take good care of your skin with organic tools - such as body scrubs and essential oils - so it can take good care of you.  

Basic formula and function

Start with the basic formula: something scrubby + skin care oil. For scrubby ingredients, use food-grade, biodegradable ingredients like sugar, salt or coffee grounds (before or after brewing). These will exfoliate the skin, removing dry, dead and dull-looking skin cells and helping to prevent clogged pores. Incredibly, your skin will respond by generating new, fresh skin cells more quickly.

Next, choose plant-based oils that nourish the skin and provide lubrication for the scrubby ingredients. Sweet almond oil is a great choice, with its rich texture and skin-hydrating properties.

Add your favorite essential oils to the mix and take the benefits of your scrub to a whole new level of luxury and efficacy.

Not sure where to start? This clarifying, energizing scrub will leave both you and your skin feeling invigorated and refreshed, while the coffee/sweet orange aroma evokes warmth and comfort. As a bonus, peppermint oil has natural antiseptic properties.


Peppermint sweet orange sugar and coffee body scrub


  • 4 tablespoons granulated sugar

  • 1/2 tablespoon coarsely ground coffee

  • 3 1/2 tablespoons Aura Cacia® Sweet Almond Oil

  • 30 drops Aura Cacia® Sweet Orange Essential Oil

  • 9 drops Aura Cacia® Peppermint Essential Oil

  • 9 drops Aura Cacia® Spearmint Essential Oil

  • 4-ounce amber glass wide-mouth jar


  1. In a mixing bowl, combine all ingredients and stir until well blended. Transfer to wide-mouth jar.

  2. To use, scoop scrub out of jar with fingertips and apply to skin using gentle circular motions.

  3. Rinse with warm water and pat dry.

Note: For a sweeter, more citrusy aroma, substitute bergamot (bergaptene-free) essential oil for the spearmint. For a more meditative, calming aroma, substitute frankincense essential oil for the peppermint and spearmint.

Authored by Aura Cacia. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Co-ops Grow Communities: Celebrating Co-op Month 2016

Co-ops around the world share a set of guiding principles, including “cooperation among cooperatives,” and “concern for community.” When you purchase delicious, healthy food at a locally-owned food co-op, you’re supporting a business that cares about people and contributes to a livable, sustainable community. And when you choose products from co-op farmers and companies, that impact grows and grows!

In October, nearly 150 food co-ops around the country are coming together to celebrate the many stories of how companies, suppliers, manufacturers and farmers are using the principles of cooperation to grow strong, healthy communities around the world. The October 5-18 promotion highlights companies that work with cooperative suppliers and manufacturers or are cooperatives themselves. Co-ops offer a way to transform how business is typically done; co-ops give you the opportunity to get the products and services you want and need on a daily basis while strengthening the community around you.

Here are just a few examples of how co-ops grow communities


Body care company Alaffia works with Togolese women’s cooperatives that celebrate their members’ unique skills, traditions and knowledge. The workers receive fair wages and are able to support their families, while maintaining traditions and managing a sustainable resource: shea butter. Fair for Life: Social & Fair Trade Certification confirms Alaffia meets standards concerning fair working conditions, environmental performance and community relations. Alaffia’s success is not simply measured by profit, but rather empowerment. Their goal is to alleviate poverty and encourage gender equality, through empowerment projects focusing on education, improving health and reforestation.

Divine Chocolate

Kuapa Kokoo, the cooperative of family farmers that owns Divine Chocolate, has prioritized equal participation and access for women since its founding in 1993.  Women have been learning a range of income-generating skills and are encouraged to take positions of responsibility throughout the organization. Trainings prioritize facilitating the advancement of women as recorders (elected buying clerks) for opportunities to earn additional income, ensuring that women’s groups are rolled out across all 58 cocoa farming districts and increasing literacy and numeracy training for women to enable them to earn income through selling vegetables, clothing or baked goods.

Equal Exchange

Fair Trade, worker-owned cooperative Equal Exchange, based on Cambridge, MA, partners with CESMACH co-op, which borders a UN-protected biosphere reserve in Mexico. Through thoughtful organic coffee farming, they strive to sustain rural communities while protecting incredible ecosystems. Their Sustainable Coffee Project is planting new coffee, citrus and other fruit-bearing trees. Their Women's Project teaches leadership development and cooperative management to women in the community, who are also working with organic gardens and domestic animals to diversify incomes and their families' nutrition.

During this promotion, NCG cooperatives and their partners are aiming to raise $80,000 for the La Riojana Co-op, an Argentinian producer of wine and olive oil. Through the cooperative business model, La Riojana has been able to significantly improve the well-being of their member communities. With the funds raised, La Riojana Co-op can obtain organic certification for almost two villages, which means 80-95 growers.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Become an owner during National Co-op Month

In celebration of National Co-op Month, we’re holding an owner drive during the month of October!

What do you get for joining? Join Mariposa between October 1 and October 31 to be entered to win a 12-14/lb holiday turkey (or vegan/vegetarian equivalent)!

Mariposa Owner Drive

The first 50 owners to join during the month of October will also receive an exclusive “I Own It” reusable shopping bag filled with fair trade goodies (pictured above) in honor of National Fair Trade Month.

Already a member? Refer an owner during the month of October and you, too, will be entered to win a holiday turkey.

Ready to join?

Need more information? Read more about the benefits of ownership.

Oven-Dried Tomatoes

The rich, sweet, tomato flavor concentrates in these little jewels. Store them away for winter if you can wait that long!

Note: because this recipe involves leaving an oven door ajar, this is not for homes with small children.


  • Olive oil or parchment paper
  • Fresh tomatoes (Roma or paste tomatoes are best)
  • Sea salt


  1. Set your oven dial to its lowest setting (140–150°F is ideal).
  2. Line a baking sheet with parchment paper or lightly brush with olive oil. Prepare tomatoes by slicing in half lengthwise and scooping out most or all of the seeds. Place cut-side up on the baking sheet and lightly sprinkle with sea salt. Place sheet in oven and leave oven door slightly ajar to encourage air flow.
  3. Dehydrate in the oven for 6–10 hours or until leathery, but not brittle. Cool completely, then store in a transparent air-tight container.
  4. Shake container daily for 7 to 10 days to evenly distribute any residual moisture. If condensation develops on the container, open and return tomatoes to the oven for more drying.

Serving Suggestions

Enjoy the tomatoes dried, or rehydrate in hot water for plump, juicy tomatoes in your winter sauces and soups.

Total Time: 20 minutes preparation, 6-10 hours drying

Servings: About 6 2 ounce portions

Authored by Liz McMann. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.


Budget friendly recipes: Garlic tofu & greens


Serves 4. Prep time: 20 minutes active; 35 minutes total.


  • ¾ pound firm tofu, sliced in 1-inch cubes
  • 3 tablespoons canola oil, divided
  • 2 tablespoon toasted sesame oil, divided
  • 6 cloves garlic, minced, divided
  • 4 cups water
  • 2 cups uncooked penne pasta
  • 1 bunch kale, tough ribs removed, chopped
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste


Heat the oven to 400°F. Line a baking sheet with parchment or foil. Toss tofu cubes with 2 tablespoons of canola oil, 1 tablespoon of sesame oil, and half of the minced garlic, making sure the cubes are well coated. Spread in a single layer on the baking sheet and bake for 15 to 20 minutes or until lightly golden.

While tofu is baking, bring 4 cups of water to a boil. Add penne pasta and boil for 10 minutes or until pasta is tender.

Heat the remaining oils in a large skillet over medium-high heat. Add the rest of the garlic and red pepper flakes and let them sizzle for just a moment. Add the kale a handful at a time, turning frequently with tongs. Once kale turns bright green and begins to wilt, about 2 to 3 minutes, turn off the heat. Mix the kale with the baked tofu, tossing well. Season with salt and pepper. Serve over pasta.

News roundup: September 16, 2016

How to attract media attention to your solo social good venture

Think you need a small miracle to get some press coverage on your social good venture? Think again.

For solopreneurs, getting press might be #167 on our to-do lists, but we know it’s good for business. No matter how many Twitter followers you may have, a solid news story by a creditable outlet can get you in front of thousands of people, including decision makers and influencers. Read more.


SEPTA battles Philadelphia before Supreme Court in jurisdiction war over LGBT protections (again)

On Tuesday the Pennsylvania Supreme Court heard oral arguments for the second time in a case over a now-deceased person’s complaints about a since-abandoned SEPTA policy.

SEPTA originally filed suit in 2009, making a responsive strike in what would become a war of litigative attrition between the transit agency and Philadelphia’s Commission on Human Relations. Read more.


Fall Guide: Kensington Gardens

Philly cer­tainly didn’t lack for beer gar­dens this sum­mer. But you know what many city neigh­bor­hoods really need? Gro­cery stores.

Yes, in a city where you can turn down prac­tic­ally any corner and find a place to get hammered, it’s of­ten al­most im­possible to find fresh pro­duce and oth­er whole­some food without a long trip on a SEPTA bus or a costly ride from Uber. Read more.

Avocado smoothie

Avocado smoothie

Avocados are not just for guacamole. Their rich, sweet flesh blends right into this green wonder, with a touch of vanilla and the hidden hydration of cucumber. Add some honey to taste, if you want it a little sweeter.


  • 1 large cucumber, peeled
  • 1/2 large avocado
  • 1/2 teaspoon matcha powder* (optional)
  • 1 large frozen banana
  • 1/2 cup vanilla yogurt
  • 1/4 teaspoon vanilla extract
  • Honey to taste, optional

Combine the ingredients in the blender and puree. Take a little taste and add honey if necessary to sweeten it. Serve immediately.

Tips & Notes

Matcha powder is a potent from of green tea, which contains caffeine and antioxidants in abundance. Look for matcha powder in the tea section of your co-op.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Budget friendly recipes: Peanut sesame noodles

Peanut sesame noodles


  • 1 pound Field Day spaghetti
  • 2 carrots, cut into matchsticks
  • ½ red bell pepper, cut in strips
  • 4 cups thinly-sliced purple cabbage
  • ¼ cup Field Day smooth peanut butter
  • 2 teaspoons soy sauce
  • 1 tablespoon lime juice
  • ¼ cup Field Day coconut milk
  • ¼ cup water
  • 1 pinch red pepper flakes
  • 1 teaspoon toasted sesame oil

In a large pot, bring water to a boil. Break noodles in halves or thirds and drop into water. Cook for 6 to 7 minutes and test for doneness. When done, drain immediately and rinse with very cold water. Set aside.

Put about an inch of water in a large pot with a lid, and place a steamer basket inside. Bring water to a boil and add carrots to the steamer basket. Cover the pot and steam for 3 minutes, then add bell pepper and steam for another minute. Add cabbage and steam for 2 more minutes.

Blend all remaining ingredients together in a food processor, or use a fork to mix thoroughly in a bowl. Pour noodles and veggies into the pasta cooking pot, add sauce and mix well. Add more soy sauce or lime juice to taste. Serve chilled or at room temperature.

Serves 4. Prep time: 25 minutes active; 35 minutes total.


Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

News Roundup: September 9, 2016

Ice Cave brings its cool desserts to Baltimore Ave.

People of West Philadelphia, you no longer have to travel to Chinatown for Taiwanese shaved ice treats. Ice Cave has opened at 4507 Baltimore Ave next to Atiya Ola’s and The Nesting House. Read more.


Before you crowdfund your craft brewery startup, consider this model instead

Here’s an admission that’s going to offend some of you: financial crowd-sourcing campaigns for business ventures – a la Kickstarter and Crowdbrewed– piss me off. Sure, I support your ambition to open a craft brewery (provided you’re going to make quality beer). But since when is it my responsibility to fund it? I’d like to buy an Audi A5 convertible but you don’t see me groveling, do you? 


Hope abounds as Philly schools begin new year out of crisis mode

At Paul Robeson High School in West Philadelphia, the first day of school didn’t come with talk of budgets or contracts or politics.

It did come with hugs, free donuts, and a house DJ. As students streamed through the entrance at 42nd and Ludlow Streets and into the thumping auditorium, Principal Richard Gordon IV greeted each like an old friend. Read more.


What we're really saying when we talk about social change

If it feels like social fabric of the United States is being pried apart thread by thread by a volatile political and racial climate teetering on the edge of disaster, that’s because it is.

The national conversation on race has rippled through mainstream culture in recent months, touching every public-facing industry from Hollywood to professional sports and beyond. Mantras like “social change” and “social justice” are permanent fixtures on the minds, lips and social media feeds of socially-concerned Americans. Read more.

Quick Vegetable Bibimbap

Vegetable bibimbap

Whet your appetite for bibimbap with this quick vegetarian version of the signature Korean dish.


  • 1 cup uncooked medium-grain brown rice
  • 1 teaspoon sesame oil
  • 1 teaspoon vegetable oil
  • 1 cup carrots, cut into matchsticks
  • 2 cloves garlic, minced
  • 1 cup zucchini, cut into matchsticks
  • 1/4 pound button mushrooms, thickly sliced
  • 6 ounces fresh spinach
  • 4 green onions, sliced
  • 1/2 pound baked or fried tofu, cut into 1- to 2-inch squares
  • 1 cup cucumber, cut into matchsticks
  • 2 ounces mung bean sprouts
  • Pinch of salt
  • Pinch of ground black pepper
  • 6 large eggs


  • 1/4 cup Gochujang (Korean chili paste)
  • 2 teaspoons tamari
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame seeds


  1. Start cooking the rice according to package directions. In a small bowl, mix together all sauce ingredients.
  2. In a wok or large skillet, heat the sesame and vegetable oil over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the garlic, zucchini, and mushrooms and stir-fry for another 2-3 minutes. Add the spinach, and stir-fry just until the spinach is wilted and tender, about a minute. Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch each of salt and pepper. Set aside vegetables, and fry 6 eggs over easy.
  3. To serve the bibimbap, place a scoop of rice in each bowl, top with some stir-fried vegetables, place a cooked egg on top and garnish with sliced green onions. Serve the sauce on the side for drizzling.

Serving Suggestions

Serve with a side of kimchee.


Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Cucumber & melon chutney

Cucumber melon chutney

This chutney makes a fantastic seasonal bruschetta. It’s also a terrific topping for curried fish filets and fish tacos.


  • 1 1/2 cups seeded and diced honeydew melon
  • 1 1/2 cups seeded and diced cucumber
  • 2 tablespoons minced red onion
  • 1 small jalapeño pepper, seeded and minced
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced fresh mint
  • 1 teaspoon curry powder (optional)
  • Juice of 1 lime
  • Salt to taste

In a large bowl, stir together all of the ingredients, tasting for salt. Refrigerate for at least one hour prior to serving.

Serving Suggestion
This chutney makes a fantastic seasonal bruschetta, spread on crusty baguette slices sprinkled with salty feta cheese and extra mint. Or add a spoonful or two to curried fish filets or fish tacos for a fresh summer flavor.


Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Get the Grill Started

Keep the grill hot and celebrate the end of summer! Start your grill about 30 minutes before you begin cooking. It’s a good idea to have a hot side for grilling meat and a cooler side for grilling fish, seafood and vegetables. If you don’t have a gas grill, consider using chunk charwood, which is preferred by chefs because it burns clean and hot, sealing in the flavor and moisture of grilled foods. Since charwood is produced with nonlumber wood fired in kilns, it is also the best environmental choice.


Aside from traditional grill items like beef, chicken and sausages you can add that char-grilled flavor to items such as:

Corn Soak the corn in cold water for 30 minutes, peel back the husk, remove the silk, return the husk; then grill for 15–20 minutes, turning frequently.

Mushrooms Wash fresh mushrooms quickly under running water; then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5–7 minutes. Whole portabello mushrooms take 10–20 minutes, depending on their size.

Onions Slice thickly and brush with oil. Cook onions directly on the grid at medium-high heat until they start to turn brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30–45 minutes at medium heat.

Peppers Grill whole peppers at high heat until skin is charred black, about 15–20 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds.

Potatoes Wrap baking potatoes in foil. Cook at medium heat for 25–30 minutes or until tender.


Shellfish You can cook shellfish on the grill. If they are large, such as prawns or crab you can grill them directly on the grid. Smaller shellfish, such as mussels, clams, oysters, scallops or shrimp can be skewered or cooked in a basket. Shrimp take about 8–12 minutes depending on their size.

Steak Choose steaks that are no thicker than 1 1/2 inches, and which have some visible fat marbling for tenderness. To keep the juices intact, use tongs rather than a fork to turn your meat. At the hottest setting, sear for 1–2 minutes per side. Then move to a medium heat and cook for about 4 minutes per side for rare (it will feel fleshy to touch), 6 minutes per side for well-done steak (it will feel firm).

Spare ribs Spare ribs are the most popular type of grilling pork ribs. Avoid using a direct heat source. Indirect cooking at a low temperature for several hours will produce very tender ribs. Season with a dry rub before you grill and add barbecue sauce at the end of grilling. Use a drip pan with water or other liquids, such as broth or juice, to keep ribs moist.

Fish Firm fish, such as tuna, salmon or halibut can be cooked directly on the grill if handled carefully. A hinged wire grill basket is best for cooking whole fish or tender fillets. Grill fillets at medium to medium-low heat. Fish can cook quickly so turn only once to keep from crumbling.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

News roundup: August 26, 2016


The city needs YOU to join the Millennial Advisory Committee

Millennials are as mission-minded as they are hard to reach. But in a city that’s experienced more growth in its millennial population in the past 10 years than any other, it’s essential that their opinions are considered.

The Office of Public Engagement is tapping into that thought bank with its Millennial Advisory Committee (MAC), an in-development cohort of Philadelphia residents ages 23 to 34 who will advise policymakers on issues important to them and their peers. Read more.

“We need to stop the demolition derby”: Residents hear from preservation experts on how to save buildings

A panel of city preservation experts offered a standing-room-only crowd some strategies last night on helping to preserve historic neighborhood buildings as waves of development continue to roll across the city. Several groups have been fighting to save historically important buildings from demolition proposed by developers looking to build housing for the young professionals and students who are largely responsible for the recent upswing in the city’s population. Read more.

How the Free Library’s social justice librarians are supporting #BlackLivesMatter

Want to support the #BlackLivesMatter movement and don’t exactly know how? The Free Library‘s got your back.

Following the shootings of Alton Sterling and Philando Castile earlier this month, FLP curator Chris Brown said librarians began wondering what they could do to show support for the Black community. Read more.

Listen to Esteban Kelly talk solidarity on the “Team Human” podcast

Playing for Team Human is Esteban Kelly. Kelly is an exemplary leader in the movement for promoting solidarity and workplace democracy. While working with the Mariposa Food Co-op, Kelly founded the Food Justice and Anti Racism working group. He was also appointed by the Mayor of Philadelphia to the Philadelphia Food Policy Advisory Council. Currently, Esteban Kelly serves as Co-Executive director of the US Federation of Worker Cooperatives as well as a director of AORTA, the Anti- Oppression Resource and Training Alliance. Kelly is also a co-founder and current board member of the Philadelphia Area Cooperative Alliance (PACA). Listen here.