edible allegheny - april/may 2013

e d i b l e a l l e g h e n y. c o m n edible Allegheny 1

Celebrating Local Food & Healthy Lifestyles, Season by Season

Member of Edible Communities

number 31April/may 2013

edibleAlleghenythe juicy details nutrition by the glass

+ 19 super foods to add to your diet

Pittsburgh food trendsseafood, sriracha, + simplicity


contents April / May 2013

28 PASA’S 2013 CSA Guide Choose a community-supported agriculture program

from this list of Western Pennsylvania farms.

33 ToP of The food ChAin Want to devise a diet that’s exceptionally healthy?

Our guide to super foods is a superb starting place.

39 urbAn oASiS Gwen’s Gardens, a boutique flower farm, combines

the best of the city and the country in Braddock Hills.

42 PledGe AlleGiAnCe Join Pittsburgh’s Food Revolution! Set the table for

Jamie Oliver’s 10,000 Tables Pledge, a fresh initiative aimed at bringing families to the table and establishing healthy eating habits.

46 SPoTTed: PiTTSburGh food TrendS Find out what’s hot and what’s not in the culinary

world. Leading chefs in Pittsburgh’s food scene fill us in on the latest and greatest.

features

4 ediTor’S leTTer Say hello to spring, and get a look

at our social media offerings.

6 CAlendAr Sign up for a cooking class,

reserve your spot at a wine dinner, and plan your weekends with this event resource.

8 firST CourSe Find out what to plant, when!

Then, read on for a roundup of events, community developments, and new places to dine.

14 online diSh Expand your edible horizons with

these local bloggers, from a gluten-free goddess to a behind-the-scenes look at the Pittsburgh Parks Conservancy.

16 in SeASon Call on cauliflower for your next

seasonal, savory side dish.

18 loCAl leAderS Meet the family behind Turner

Dairy Farms, a long-standing institution in Western Pennsylvania.

20 holiSTiC heAlTh Take an internal look at foods that calm inflammation. Holistic Health Counselor Janet McKee shows us how.

departments22 edible exCerPT

Dig this essay from author Diane Morgan’s book, “Roots: The Definitive Compendium with More Than 225 Recipes.”

24 Three inGredienT fix Mix up a mélange of greens with three, fresh salad recipes — highlighting baby Swiss chard, spinach, and romaine.

52 PerfeCT PourS Get the skinny on juicing. From cleanses to meal replacements, we’re filling our glasses with these powerful beverages.

54 edible dininG Guide Learn more about restaurants that are sourcing local ingredients and supporting Western Pennsylvania’s farms.

58 edible direCTory Find the vendor details you’re looking for right here.

64 lAST biTe It’s our five-year anniversary! What better way to celebrate than with cake?

Photograph by Cayla Zahoran. Styling by Allie Wist.

2 edible Allegheny n a P R i l / m a y 2 0 1 3

2110 Brighton Road, Pittsburgh, PA 412.231.7555 | M-F 6am-6pm

Sat. 6am-4pm • Sun. 8am-1:30pm

ENJOY OUR BUCCELATTO& SWEET EGG BREADS For Easter!

AVAILABLE SATURDAY, MARCH 30TH

& TREAT YOUR MOM TO OURCHOCOLATE BABKA For Mother’s Day

AVAILABLE SUNDAY, MAY 12TH

breadworkspgh.com

For subscriptions and advertising, call 412.431.7888 or fax 412.431.7997.

edible allegheny magazine1501 Reedsdale Street, Suite 202, Pittsburgh, Pa 15233

412.431.7888 • [email protected]

all rights reserved. edible allegheny Magazine is published six times per year by WhiRl Publishing, inc.

copyright 2013 WhiRl Publishing, inc.

PublisherJack Tumpson

editor in chiefChristine McMahon Tumpson

executive editorNicole Barley

senior editorAndrea Bosco

editorial assistantRachel Jones

art directorJason Solak

assistant art directorAllie Wist

GraPhic desiGnerJordan Harriger

staff PhotoGraPherCayla Zahoran

advertisinG directorJanet Wizig

director of local salesMary Ann Trbovich

director of corPorate sales and sPonsorshiP

Sue Rye Glaneman

account executivesJanet Irwin, Jaime Mullen

business ManaGerBrandon Dunphy

advertisinG Production ManaGerStephanie Penrose

diGital Media ManaGerLauren Wells

editorial internsShay Badolato, L. Chelsea Greenwood,

Audra Joseph, Alex Riccardi, Lauren Schmeer

art internsSamantha Casale, Erica Matay

advertisinG internsEmily Cassel, Melanie Gross, Mallory Horn,

Alina Phillips, Emily Schnupp, Margaret Schultz

WE ASKED OUR STAFF:

What is your go-to super food?

April / May 2013

“Pomegranates! I have fond childhood memories of cracking them open to get to the ‘rubies.’”

“Ginger Yogi Tea with a slice of fresh lemon and a touch

of honey. It’s refreshing, invigorating, and so yummy.”

“I recently discovered kale — it’s so delicious. Flax seeds and hemp seeds are my other two favorites.”

“I am obsessed with quinoa. It’s packed

with protein, it’s gluten free, and it’s

really versatile.”


Beverage Artisan Espresso a Mano Matt Gebis

CONGRATULATIONS!Edible Allegheny is proud to announce the 2013 Local Hero Award

Winners! These heroes have been selected for their outsandingcontribution to the local foods movement in the

Edible Allegheny community.

Chef / Restaurant Wild Rosemary Bistro Chef Gloria Fortunato, Lynn Bielewicz, and Cathleen Enders

Non-Profit Organization Janet McKee, HHC, SanaView

Farm Soergel Orchards

Gourmet/Retail Marty’s Market Regina Koettersfor more informationvisit edibleAllegheny.com


Five years ago, in the spring of 2008, we launched the first issue of Edible Allegheny Magazine. My first writing assignment was to take an in-depth look at how and why to subscribe to a

community-supported agriculture (CSA) program. In this issue, we’re proud to publish the Pennsylvania Association for Sustainable Agriculture’s CSA Guide on page 28. The compilation of CSA offerings in Western Pennsylvania is an incredible resource, just like the farms that supply and source these share programs. Since writing that story, I’ve subscribed to a CSA and encourage you to do the same (and soon!). There’s such a simple, yet exciting, feeling of pleasure that comes with picking up that weekly box of slightly dusty, super fresh goodies. Imagining the plethora of delicious treasures it could hold is half the fun...the other half is the cooking, sharing, and eating that comes with it. Along with the CSA directory, we’ve got a juicy collection of stories, literally, with our guide to juicing on page 52, and figuratively, in our serious dish session with local chefs all about what’s hot and what’s not in the city’s food scene. Senior Editor Andrea Bosco shares her delicious research, paired with a gorgeous array of dishes, styled and photographed by Allie Wist and Cayla Zahoran, on page 46. So now, a half-decade later, I’m thinking about what’s changed at Edible Allegheny. Certainly, our awareness of the people and places that make our region’s food community so vibrant has been heightened. You’ll meet quite a few of them in these pages, including urban flower gardener Gwen Thomas, families that are supporting Let’s Move Pittsburgh’s 10,000 Tables Pledge, and local diet and nutrition experts from UPMC and Chatham University. What hasn’t changed is the fact that we’re still holding firm to the same beliefs that started us on this journey — a commitment to knowing where our food comes from, supporting local farms, making every effort to eat seasonally, engaging and experimenting with local chefs, and encouraging healthy, informed lifestyles. We hope you dig it as much as we do.

Nicole BarleyExecutive Editor

On ThE cOvER: Photograph by Cayla Zahoran. Styling by Allie Wist.

Editor’s Letter

Grow On!PhotograPhs by allie Wist + Cayla Zahoran

on the blog this month: inside Shadyside’s up Modern italian with executive Chef eric Wallace. edibleallegheny.com/blog

We asked our Facebook fans:

Find coverage of local foodie events, our favorite recipes, + tasty news, all on our new blog!

Online Foodie

3 Ways to connect With edible allegheny

Web: edibleallegheny.com tWitter: @EdibleAlleghenyfacebooK: facebook.com/edibleallegheny

“What’s the best cooking or baking advice you’ve ever received?”

“You’ll know that your cooking oil is at the right temperature when you tilt the pan and see waves!”

— Emily Cassel

“When an elderly pie baker gives you a recipe, never assume that the words ‘tablespoon’ and ‘cup’

actually refer to measuring tools...” — Mary McAnallen

“Never prepare food when angry, the energy will transfer to the food.” — L’s Cakes & Catering

The pigments that color our fruits, vegetables, and whole grains are indicative of di� erent phytonutrients. Phytonutrients are plant compounds that o� er health-related benefi ts to our bodies.

Here’s a quick guide to the positives of eating a more colorful diet:

Blue and purple foods contain anthocyanin, a powerful antioxidant. Anthocyanin has been shown to have protective health e� ects against cancer, neurological diseases, and infl ammation. Some of the highest levels of this antioxidant are found in plums, dark cherries, raspberries, prunes, eggplant (with skin), pomegranates, and blueberries.(with skin), pomegranates, and blueberries.

You ChooseBy Claire Marshall, MS, RD, LDN

Senior Health Coach, UPMC Health Plan

Not sure if you’re getting balanced nutrition from your fruits and vegetables? You can be, if you choose a variety of di� erent-colored foods on a daily basis.

Green foods from the cabbage family, or cruciferous vegetables, like broccoli, Brussels sprouts, cabbage, caulifl ower, and bok choy, can help break down cancer-causing compounds. Dark greens, like spinach, asparagus, green beans, or green peppers are rich in folic acid (essential during pregnancy). Leafy greens, like collard, mustard, or turnip greens, are high in Vitamin K, which helps blood to clot.

Red foods with high lycopene content can help reduce the risk of some cancers and promote heart health. Vitamin C and folate are also found in many red fruits and vegetables, like tomatoes, grapefruit, watermelon, guava, and cranberries.

Yellow and orange foods, high in beta-carotene (which is converted in the body to Vitamin A), is crucial for eyesight and anti-infl ammatory responses. Find beta-carotene in carrots, sweet potatoes, pumpkin, apricots, and cantaloupe.

Light green or white foods from the onion (or allium) family contain antioxidants and Vitamin C, which can help slow damage to cells and prevent disease. Foods with these benefi ts include garlic, onions, scallions, shallots, and leeks.

This list is not complete, but it can help you start to vary the colors — and the health benefi ts — of your diet.


Monday

April 2013calendar What’s Cooking, Growing, Happening

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22

14

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29 30

11

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15

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17 18

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8 1312

5

April 12-14pasa’s shiitaKe mushroom

intensive, Quiet Creek Herb Farm & School of Country Living, Brookville, 412.365.2985

i heart music: yoga live class, South Hills Power Yoga, Dormont, 412.207.9535

storytelling & human rights symposium, Point Park University, Downtown, 412.471.7852

April 19-202013 pittsburgh folK festival, Soldiers and Sailors Memorial Hall and Museum, Oakland, 412.278.1267

casual Wine tasting, Dreadnought Wines, Strip District, 412.391.1709

breWer’s ball, Circuit Center & Ballroom, South Side, [email protected]

no meat, no problem, Crate, Green Tree, 412.341.5700

earth day

bubbles galore: a party With fizz, Crate, Green Tree, 412.341.5700

good taste! pittsburgh, Pittsburgh Marriott North, Cranberry, 412.657.3483

redd up shadyside, William Penn Tavern, Shadyside, 412.682.1298

hops for hearth, Bigelow Conference & Reception Center, Oakland, 412.366.9801

WalK ms, Tanger Outlets, Washington, 412.261.6347

seeds of hope 5K, Kiwanis Park, Shaler Township, 412.492.1200 x1730

relaxing WeeKend retreat, South Broadway Manor, Scottdale, 724.887.8870

highland parK tree planting, Highland Park Entry Garden, Highland Park, pittsburghparksconservancy.org

April 15-21spa WeeK, Pittsburgh Center for Complementary Health & Healing, Regent Square, 412.242.4220

59th annual antiques shoW & sale, Oglebay Resort & Conference Center, 800.624.6988

healthy home cooKing class, Habitat, Fairmont Pittsburgh, Downtown, 412.773.8848

happy hips WorKshop, Himalayan Institute of Pittsburgh, Mt. Lebanon, 412.344.7434

Wild rosemary: april fool’s day menu, Crate, Green Tree, 412.341.5700

passover

chinese cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

tapas & paella cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

holistic health concepts for healthful and mindful living, S’eclairer, Export, 724.417.6695

california spring Wine tasting from dreadnought Wines and palate partners, Rania’s Catering, Mt. Lebanon, 412.531.2222

you say filo, i say phyllo, Crate, Green Tree, 412.341.5700

thai cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

Women’s leadership council’s Wine tasting reception, Phipps Conservatory and Botanical Gardens, Oakland, 412.456.6831

April 15-18songKran thai Water fest, Soba, Shadyside, 412.361.5656

german cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

pierogies & polish favorites cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

global challenges & local impacts: climate change, Union Project, Highland Park, 412.471.7852

art blooms, Village Garden Club, Sewickley, 412.741.4405

arbor day

moroccan cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

hands on With

stuart! coffee + chocolate, Rania’s Catering, Mt. Lebanon, 412.531.2222

indian cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

vegetarian prix fixe dinner, Kaya, Strip District, 412.261.6565

WalK ms: pittsburgh, Point State Park, Downtown, 412.261.6347

high tea cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

broWn bag concert, Pittsburgh Opera, Strip District, 412.281.0912

tuesdays With JacK Wine tasting, Braddock’s American Brasserie, 412.992.2005

April 12-14poWer of southpointe’s retreat, Nemacolin Woodlands Resort, 724.329.8555

barK shadyside! pup WalK, Shadyside, 412.682.1298

rivervieW parK tree planting, Riverview Park, North Side, pittsburghparks.org

cheese and Wine tasting — the iberian peninsula, Marty’s Market, Strip District, 412.586.7177

california Wine dinner, Omni William Penn Hotel, Downtown, 412.391.1709

16

Chef Gloria Fortunato, chef and co-owner of Wild

Rosemary Bistro, will lead this cooking class!

25

yoga for runners and cyclists, Schoolhouse Yoga, Shadyside, 412.401.4444

Every Sundaybrunch in bloom, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

World health day

brunch cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

fourth annual bags, bellinis, & brunch, UPMC Cancer Pavilion, 412.841.1289 spring invasives, Lower Parking Lot at Frick Park, Regent Square, pittsburghparks conservancy.org

Photograph by Cayla Zahoran.

sundaysaturdayfridaythursdaytuesday Wednesday

April 5, 6, 12date night dining — byob, Chop, Wok & Talk, Bloomfield, 412.362.0679

ises pittsburgh’s “forces of nature,” Bakery Square, East Liberty, showclix.com

casual Wine tasting, Dreadnought Wines, Strip District, 412.391.1709passover

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2826 27

19 20 21

hoW to taste Wines liKe a sommelier, Sheraton Hotel, Station Square, 412.486.3946

roasted caulifloWer recipe — get it on page 16!

Every Sunday:Cookspeak! Podcast, Pittsburgh Public Market, 412.281.4505

Every Wednesday:learn to Meditate, himalayan institute of Pittsburgh, Mt. lebanon, 412.344.7434


15

May 2013

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27 28 30

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May 10-11may marKet, Phipps Conservatory and Botanical Gardens, Oakland, 412.441.4442

couples night, Gaynor’s School of Cooking, South Side, 412.325.2703

i heart music: yoga nirvana class, South Hills Power Yoga, Dormont, 412.207.9535

animal friends W(h)ine, Animal Friends, North Hills, 412.847.7055


ambridge nationality days festival, Ambridge County, ambridgenationalitydays.com

cooKing With friends, Crate, Green Tree, 412.341.5700

memorial day

giant oaKs garden club

plant sale, Peters Township Public Library, 724.941.3081

highmarK WalK for a healthy community, State AE, North Shore, 412.482.3240 x114

venture outdoors festival, Point State Park, Downtown, 412.255.0564

WalK on Washington, Mt. Lebanon, 412.343.3407

bread maKing class, The Enrico Biscotti Co., Strip District, 412.281.2602

cooKing With chef ricK: a fun filled feast!, South Broadway Manor, Scottdale, 724.887.8870

greeK cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

Thursdays starting May 16

the main street farmers marKet, Washington, msfm.org

Thursdays starting May 16 green tree farmers marKet, Green Tree, 412.921.1110

mexican cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

all-clad factory sale, Crate, Green Tree, 412.341.5700

date night dining — byob, Chop, Wok & Talk, Bloomfield, 412.362.0679

May 11 - Oct. 25mish farms meat marKet, Monroeville, 724.449.6328

date night dining — byob, Chop, Wok & Talk, Bloomfield, 412.362.0679

vietnamese cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

sushi and saKe cooKing class, Habitat, Fairmont Pittsburgh, Downtown, 412.773.8848

15th annual spring hat luncheon, Schenley Park Overlook,Squirrel Hill, 412.682.7275 x220

all-clad, all the time, Crate, Green Tree, 412.341.5700

anthony bourdain & eric ripert: good vs. evil, Benedum Center, Downtown, 412.456.6666

pittsburgh Wine festival, Heinz Field East and West Club Lounges, North Shore, 412.281.2681

WildfloWer WalK & campfire, Frick Environmental Center, Squirrel Hill, 412.682.7275

May 13 - Nov. 18, Mondays

mish farms meat marKet, East Liberty, 724.449.6328

one pan, tWo plates, Crate, Green Tree, 412.341.5700

savoy and Kevin Watson rocK!, Rania’s Catering, Mt. Lebanon, 412.531.2222

benefit dinner series, Casbah, Shadyside, 412.661.5656

global challenges & local impacts: Women’s rights, Union Project, Highland Park, 412.471.7852

lunch and learn, crate, green tree, 412.341.5700 pierogies & polish favorites, Chop, Wok & Talk, Bloomfield, 412.362.0679

thai cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

vegetarian prix fixe dinner, Kaya, Strip District, 412.261.6565

moroccan cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

WalK With me pittsburgh, Kennywood Park, 412.281.7244 x229, x272

Waynesburg sheep and fiber festival, Greene County Fair Grounds, sheepandfiber.com

bistro 19 goes to

italy!, Rania’s Catering, Mt. Lebanon, 412.531.2222

dine at mad mex for animal friends, Mad Mex Robinson, 412.847.7094

italian cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

chinese cooKing class, Chop, Wok & Talk, Bloomfield, 412.362.0679

Saturdays starting May 11 mt. lebanon uptoWn farmers marKet, Municipal Building South Lot, 412.343.3400

James a. magovern, m.d., hearts in the parK WalK and prescription for a healthy heart expo, Allegheny Community Park, North Side, 412.330.4427

grapevine Wine tasting event, Bossa Nova, Downtown, 412.471.9474

austin’s playroom proJect lunch & fundraiser, Fairmont Pittsburgh, 412.281.3466

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dicK’s sporting goods pittsburgh marathon, Downtown, 412.586.7785

cinco de mayo

May 12-18greeK food festival, Saint Nicholas Greek Orthodox Cathedral, Oakland, 412.682.3866

brunch in bloom, Phipps Conservatory and Botanical Gardens, Oakland, 412.622.6914

mother’s day

Photographs by Megan Wylie Ruffing, Cayla Zahoran.

sundaysaturdayfridaythursdayMonday tuesday Wednesday

great plant auction, Phipps Conservatory and Botanical Gardens, Oakland, 412.441.4442

pittsburgh go red luncheon & conference, Wyndham Grand Pittsburgh, Downtown, 412.208.3505


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Open May 1shenot farm marKet, Wexford, 724.935.2542

May 1 through early October, closed Mondaysbedillion honey farm & farm marKet, Hickory, 724.747.4645

Winners & WhisKey card game, South Broadway Manor, Scottdale, 724.887.8870

mother’s day lunch & learn, Crate, Green Tree, 412.341.5700

find more online!Visit

edibleallegheny.com for additional event coverage!


first course

These two months, though, mean very different things in terms of planting. April and May straddle the border between chilly mornings and summer sun, and between hardy, cold-weather crops and later, more delicate plantings. What you choose to plant in April needs to be able to withstand a few more weeks of frost, so Adam Voll of Soergel orchards recommends onions, green onions, peas, broccoli, and salad greens. “These plants can handle the cold,” Voll says. “if you can get them in the ground, you can plant them.” April is also the perfect time to start new berry plantings, as Susan lynn of Sand hill berries suggests — just remember that with berries, your first planting is still at least a year away from producing its first real harvest. in terms of blooms, Sand hill plants its dahlia tubers in mid-April in anticipation of lush bouquets in August and September. While these plantings can handle a good cold shoulder, hold off on less hardy garden crops until the fear of frost has passed. The typical frost-free date can be as late as May 20 in Western Pennsylvania, but after this date, “you can really start planting anything,” says Voll. Think now of your tomatoes, eggplant, zucchini, or peppers. if you plant these before late May, you’re taking the chance of losing some to frost, but after this date, it’s time to flourish. — Lauren Schmeer

What to plant, When!

edited by niCole barley

By April + May, we’re itching to get out in the garden and dig into a new year of crops.

dahliasChoose well-draining soil for this bright perennial, and plant tubers 10 inches deep. under these conditions, tubers will establish a sturdy root system before pushing through the surface two to three weeks after planting. While there is still danger of frost, cover young stalks at night, and you can expect to see big blooms in August and September.

salad greensThese enjoy the chilly days of early spring and can grow in the ground for as many as four weeks before the last frost. Choose an area with rich, well-draining soil that receives some light, and, depending on the variety and weather conditions, begin to take your first cuttings as soon as within four weeks of planting.

Soergel Orchards, 2573 Brandt School Road, Wexford. 724.935.1743. soergels.com.

Sand Hill Berries, 304 Deer Field Road, Mt. Pleasant. 724.547.4760. sandhillberries.com.

Photographs by Cayla Zahoran. Illustrations by Samantha Casale.


Johnny and April Parker moved out of the city to rural Tionesta to begin farming the edible earth farm in 2010. in the three years since, they’ve added new acreage and now expect to triple in size by 2014. Their beautiful farm borders the Allegheny national forest and the Allegheny river, and grows organic vegetables, herbs, and select fruits, and

provides natural poultry and eggs. The farm’s CSA is at the heart of their business, and, this year, has eight drop sites throughout Pittsburgh to serve the residents of fox Chapel, Morningside, Mt. lebanon, oakland, regent Square, Shadyside, and Squirrel hill. you can also support this local farm at the fox Chapel farmers Market and by visiting

the farm’s on-site Country Market. The Parkers are expanding the market this year to include hot, prepared foods in addition to their produce, meats, and locally sourced products, including ice cream, cheese, honey, and maple syrup. Edible Earth Farm, Route 62, Tionesta. 814.303.9663. edibleearthfarm.com. — L.S.

Photographs from Edible Earth Farm, Lindsey Smith. Illustration by Samantha Casale.

TRAnSPlAnT FARmERS

All ThE FIxInGSChefs Dan and Sherri Leiphart are cooking up something new in the Strip District. The pair, previously co-executive chefs of isabella on Grandview, is using its experience in fine dining to create exciting sandwich options at Thin Man Sandwich Shop. Says Sherri, “We are both chefs, which means twice the skill level and twice the creativity.” feast on a signature sandwich option, including chicken liver mousse, local bacon, frisée, and red wine vinaigrette, or choose a seasonal variety, like pumpkin soup with Wigle Whiskey and whole-grain

croutons. using local ingredients from area farms and businesses, the eatery also offers ever-changing side items, a daily soup, and sweet treats. not just that, but the leipharts are concocting housemade “potions,” such as sweet ginger, honey, and lemon, mixed with seltzer water to make things bubbly. Thin Man Sandwich Shop, 50 21st St., Strip District. 412.586.7370. thinmansandwichshop.com. — Andrea Bosco

The food Mood Girl, lindsey Smith, has returned to the publishing scene with the release of her second book “bliss Cleanse: your Two-Week Mind-body-Spirit Guide to Greater health & happiness.” We’re sold! her first book, “Junk foods & Junk Moods,” took us on a journey through her relatable recovery with emotional eating and how to better your life by eating more healthily. “bliss

Cleanse” is a book, co-authored by lorraine Miller, that nurtures cleansing with a holistic approach. no starving, no unhappiness! The guide is a compilation of 101 seasonal recipes, 14 daily inspirations, four weekly meal guides, and 39 guidelines — just to name a few. Smith says you’ll want to stop craving and start living! To purchase the book, visit foodmoodgirl.com. — A.B.

DIScOvER YOUR BlISS

Read more about juicing in this month’s Perfect Pours,

page 52!


OUTSTAnDInG cUSTOmER SERvIcEWe use our iPads to accomplish everyday tasks of checking email, browsing the internet, and scheduling next week’s meetings. but would you ever think that the iPad would be used to complete your transaction at a grocery store? regina Koetters, owner of Marty’s Market, took home Progressive Grocer Magazine’s outstanding independent Award at the national Grocers Association’s annual convention in las Vegas, nev. The award recognizes Koetters’ initiative use of cutting-edge technology with cash registers and ordering systems. Koetters wanted to find a way to serve her customers in the most efficient and effective way possible by utilizing today’s technology with hand-held devices. in the summer of 2012, Marty’s Market chose to be a pilot for San francisco-based revel Systems’ Point of Sale (PoS) system, designed for supermarket-oriented businesses. “We’ve seen so many great benefits of the revel PoS system in the time we’ve had it live in our store,” says lawrence Capozzolo, who heads up iT for Marty’s Market. “With its now familiar intuitive touchscreen interface, the iPad makes it so simple for our employees to learn.” Talk about a fresh idea! Marty’s Market, 2301 Smallman St., Strip District. 412.586.7177. martysmarket.com. — S.B.

clASSIc cUlTIvATORKretschmann organic farm has been farming organically since 1971 and was one of the first CSAs to serve Pittsburgh in 1993. you may have seen Kretschmann at some of our founding farmers markets in the 1970s and at the first city market on the north Side. it’s a farming family very proud of its roots and for good reason, but it’s also a farm that embraces changes when they’re right for the produce and best for the community. “At the time we started our CSA, the model was much different all over the country,” says owner don Kretschmann. “Most members would pick up veggies at the farms or even pick the veggies themselves. We pioneered the change in that model, which is now the norm — delivering to neighborhood drop-off points.” This year, Kretschmann’s CSA sign-up has also moved online. The sign-up is automated now, so you can pay with credit or debit cards, choose different payment plans, and check boxes for extra items you’re interested in, such as cheeses, mushrooms, milk, meats, or coffee. Sign-up extends until APRIl 22! Kretschmann Organic Farm and CSA, 257 Zeigler Road, Rochester. 724.452.7189. kretschmannfarm.com. — L.S.

Spring is here, and with that, it’s time to break out the walking shoes, rollerblades, tennis rackets, or our personal favorites — bikes! recently, Mayor luke ravenstahl introduced legislation to provide more than $135,000 to add new amenities to bike lanes, racks, and trails throughout Pittsburgh. in 2013, the city hopes to welcome the completion of Pittsburgh’s first-ever green bike lane, while launching a $100,000 educational campaign for bike safety. “Since introducing new bicycle and pedestrian initiatives in 2007, we have aggressively worked to make Pittsburgh a world-class, bike- friendly city by providing more bike lanes, more bike racks, and more on-street bike corrals,” says ravenstahl. A new green bike lane will be painted, and it will serve to increase safety and visibility for bikers and motorists. in addition, the city will contribute $25,000 toward the educational campaign, sponsored by Congestion Mitigation Air Quality. For more information, visit pittsburghpa.gov. — Shay Badolato

BETTERInG BIKE SAFETYDid you know? Pittsburgh will host the 2014 Pro Walk/bike Conference, welcoming 1,000 bicycle + walking enthusiasts to our city.

Photographs by Megan Wylie Ruffing, from Marty’s Market, by Allie Wist.


cOnvERSATIOn STARTERSLooking to learn more about environmental infrastructure, architecture, urban planning, and beyond? Join The Green building Alliance at Phipps Conservatory for the inspire Speakers Series, held the second Thursday of each month. The lectures feature national and local experts, offering inspirations on a wide range of actionable topics. on April 11, GbA welcomes Majora Carter, an award-winning, urban revitalization strategy consultant. The topic is Taking Action & Making Change for Sustainable Communities, and Carter will speak on her philanthropic pursuits and business interests, which focus on increasing economic potential for low-income people everywhere. There is also a call for presentations for the evening’s discussion, and two submissions will be chosen to present on local success stories about creating healthy and sustainable communities. on May 9, save your spot to meet david orr, a pioneer in the world of environmental literacy and ecological design, for the topic of “defying boundaries: full Spectrum Sustainability.” orr currently leads the efforts for a carbon neutral plan for the entire town of oberlin, ohio, called the oberlin Project. local leader Christine Mondor of evolveeA will also speak on sustainable design taking place right here in Pittsburgh. Register online in advance at gbapgh.org.

Photographs from GBA.

MAJorA CArTer

dAVid orr

w w w. b i g b u r r i t o . c o m

12 food artisans, 6 family farms, 4 dairies,4 produce vendors, 1 farm cooperative and 1 forager

seeding 14 restaurants and a catering company.


EDIBlE EvEnTSDig in to our coverage of some very tasty events, all focused on local food and creative cooks!

ThE lAST SUPPERhead chefs of Meat & Potatoes, Cure, notion, butterjoint, bar Marco, Crux, Piccolo forno, Stagioni, Spoon, root 174, and legume crafted an 11-course dinner to benefit food revolution Pittsburgh’s high school cooking club at the barack obama Academy in east liberty. The culinary collaboration, held at bar Marco, raised close to $9,000 for the cause.

Clockwise from left:

Chef JAMilKA borGeS PrePAreS SPoT PrAWnS WiTh red MiSo broTh, duCK liVer TorTellini, And MiSo-Cured eGG.

bÁnh MÍ of PorK Shoulder Terrine WiTh SMoKed PorK belly, ShAVed foie GrAS, KiMChi MAyo, houSe PiCKleS, JAlAPeño, And CilAnTro, PrePAred by Chef riChArd deShAnTZ of MeAT & PoTAToeS.

Chef brAndon bAlTZley of Crux PlATeS food for The PoP-uP reSTAurAnT’S finAl dinner in PiTTSburGh.

Photographs by Allie Wist.


vEGETARIAn PRIx FIxE DInnER

SIzzlIn ’ cOmPETIT IOnClearview Commons in Mt. lebanon heated up as a dozen local restaurants, and the Mt. lebanon police and fire departments, participated in this year’s Winterfest, a chili cook-off to benefit relay for life! Chefs randy Simpson and Joe Watkins of Walnut Grill satisfied the stomachs of hungry guests, who enjoyed outdoor games, music, and community bonding. “We do the Winterfest to highlight the diversity of our restaurant dining options — celebrating chefs’ talents — and our business district,” says Mt. lebanon Commercial districts Manager eric Milliron. This year’s winners were rania’s Catering and bistro 19 (which also won best decorated Table). — A.B.

Photographs by Cayla Zahoran + Allie Wist, from Katelynn Metz/Mt. Lebanon Magazine.

ERIn hART + lIz KAnchE vEGETARIAn PIzzA FROm mARTY’S mARKET

Kaya’s monthly Vegetarian Prix fixe dinner is a must-add to any food lover’s bucket list (there’s one on the third Wednesday of each month, priced at $39 per person). We dug into february’s offerings, devised by executive Chef benjamin Sloan. favorites included the scallion pancakes with sour cherry chutney and soy glaze; black truffle risotto with egg yolk, Taleggio cheese, and chives; and for dessert, chocolate beet cake with vegan cream cheese icing (below). Make a reservation for the APRIl 17 and mAY 15 dates now!

WEllnESS WORKShOP: FOcUS On nUTRITIOnfarm to Table Pittsburgh organizers erin hart and liz Kanche led a Wellness Workshop at Marty’s Market, with the theme of focus on nutrition, exploring wellness initiatives in the workplace and in our everyday lives. The event also served to emphasize the importance of Marty’s Market as a partner in encouraging local, nutritious food consumption in the community. “food is a way to celebrate — whether it’s cultural, religious, emotional — food is the center of it. So, be creative about ways to feed people that are nutritious,” says Kanche. of course, the delicious discussion included a most tasty lunch of carrot ginger soup and veggie pizza topped with dried figs, butternut squash, goat cheese, caramelized onions, and red pepper coulis.


online dish healthy explorations

by lauren sChmeer

SAvORY SmARTSone of the best things about the blog Little Bites of Everything is how often author Kristy McCabe posts — she’ll have as many as three new recipes for you each week! McCabe’s recipes are just the kind you want to come home to — they’re easy to follow, they never require that bizarre ingredient you certainly won’t have on hand, and they come together quickly. “i’m always trying new recipes and adding my own little twist when i can, usually trying to make things a little healthier,” she says. McCabe is a health coach, so on her blog, she’s swapping Greek yogurt for mayo and going meatless when she can. “it is so important to eat healthy, yet still enjoy the things you like,” says McCabe. “i’m always trying to help others to live healthier lives, so i hope that i can accomplish that with my blog as well.” This blogger’s motto is to enjoy life one bite at a time, so getting healthy doesn’t have to hurt! littlebitesofeverything.com


nATURE WAlKTake a walk on the wild side — or at least the greener side — through the Pittsburgh Parks Conservancy blog. holly Stayton, digital marketing manager at the Pittsburgh Parks Conservancy, says, “The Parks Conservancy is fortunate to be part of a community that shares its love of Pittsburgh’s majestic green spaces.” each blog post is a way to further share that appreciation through photos and stories about volunteer work, new projects undertaken to care for the parks, and updates on what’s

blooming where. Stayton manages the blog, but she thinks of herself more as a “blog curator,” as she frequently features the voices of horticultural experts and community members. “They have such great stories to tell about the parks that it’s great to hear their unique voices on what the parks mean to them,” she says. Keep in touch with the Pittsburgh Parks Conservancy blog, and learn how you can get involved or just inject a little nature into your morning blog routine. pittsburghparks.wordpress.com

SWEET SPOTCaroline Shannon-Karasik wants to help you find your health sweet spot, and her blog The G-Spot revolution is devoted to helping us all have that “gosh-i-feel-great moment.” Shannon- Karasik struggled for years to find this type of healthy balance in her own life, and part of the realization came when she was diagnosed with celiac disease in 2010. The recipes Shannon- Karasik creates and shares with her readers are therefore gluten-free and primarily vegetarian, but she also has categories for vegan,

nut-free, dairy-free, kosher, and whole grain diets. “My way of healthy living stems from the idea that there is not a one-size-fits-all prescription for achieving total wellness. yeah, it was a bit risqué — and i meant for it to be that way. but i also wanted to give people the opportunity to define what “G” meant to them. Gorgeous? Grain-free? Gluten-free? Glowing? Green?” To define your g-spot, follow The G-Spot revolution and check out the author’s new ebook, “glo-gasm.” thegspotrevolution.com

Photographs from Kristy McCabe, Melissa McMasters, Caroline Shannon-Karasik.

FOllOW FOODIESCheCK ouT The TWiTTer feedS

@edibleAlleGheny iS folloWinG

BAR mARcO@BarMarcoPGH

Bar Marco loves to experiment — from

No Menu Mondays to ingredient fusions like oxtail ragout. Follow for updates on the constant excitement at this Strip District locale.

SOERGEl ORchARDS@SoergelOrchards

Follow for events, sales, in-season alerts, and recipe

ideas from the Wexford family farm and market.

hABITAT@HabitatPgh

With this follow, learn about upcoming events, delicious menu items, and Habitat’s

2013 cooking classes, taking place monthly!

PITTSBURGh FOOD BAnK

@PghFoodBankHelp eliminate hunger in

Southwestern PA with these updates on what, when, and where to donate, plus ideas

on how to volunteer.

+ Get Caroline’s recipe for gluten-free vegan brown butter and thyme pasta at EDIBlEAllGhEnY.cOm.


in season

Cauliflower may not be the most vibrant, the most colorful, or

the most exotic ingredient. Its color will never compare to a ripe avocado, and its flavor will never shock us like a habañero will. But in its ability to soak in our seasonings or cream down into a decadent purée, cauliflower offers something unique. As a cold-weather crop, it thrives while

the rest of us stay bundled up, and now as the weather begins to warm, it’s ready to welcome us, fully grown and wonderfully versatile. With the right techniques, cauliflower can be a kitchen workhorse, so these local chefs and farmers offered us their best recipes for roasting, puréeing, and layering flavors with this variable veggie. Details in Edible Directory, page 58.

crisp canvasby lauren sChmeer

PhotograPhs by Cayla Zahoranstyling by allie Wist


SAUTéED cAUlIFlOWER FlORETSBY TIm AnD SUzAnnE hIlEmAn, OWnERS OF KISTAcO FARmCut head of cauliflower into small pieces or florets. in a skillet over medium heat, warm 2 tablespoons of olive oil and add several cloves of chopped garlic. Stir constantly until browned. Add the cauliflower florets and sauté for several minutes until brown. Watch that the garlic does not burn, and add more olive oil or a bit of broth to keep some moisture available. Season with salt and pepper to taste.

chEF’S nOTE: “you can add other vegetables if you like, but you might have to adjust your time. We cook by look, and we like our cauliflower brown.”

cAUlIFlOWER GRATInBY chEF DE cUISInE BRIAn vOlmRIch, BRADDOcK’S AmERIcAn BRASSERIEusing a plastic mandoline, slice 3 heads of cauliflower until you have 2 quarts sliced. in a saucepan, add remaining cauliflower to 1 quart of cream and 2 tablespoons of chopped garlic. bring to a boil, and then reduce heat. Cook until cauliflower is soft, and use a blender to purée. Add the purée back to the saucepan, and add the sliced cauliflower. Cook again until slices are soft. Add 2 1⁄2 cups Parmesan cheese, and season with cayenne pepper and salt.

chEF’S nOTE: This dish pairs wonderfully with a dash of pine nuts.

cAUlIFlOWER AU GRATInBY ExEcUTIvE chEF mASOn ARThURS, PARIS 66Preheat the oven to 350°f. Cut 1 head of cauliflower into small florets, and steam until just fork tender (about 5 minutes in the microwave). in a small saucepan, melt 2 tablespoons butter, and stir in 2 tablespoons flour. Continue to stir as you cook on low heat for several minutes or until the roux starts to brown. Gradually whisk in 1 cup of milk. Warm until just simmering. remove the sauce from the heat, and gradually stir in about 3 ounces shredded Gruyère or Swiss cheese, a pinch of nutmeg, and a pinch of pepper. Place the steamed cauliflower in a buttered baking dish and cover evenly with the cheese sauce. Sprinkle with another 3 ounces of cheese, and bake for 25 minutes or until golden brown.

BAKED BUFFAlO cAUlIFlOWER BITESBY lAUREn WEllS, DIGITAl mEDIA mAnAGER Adapted from Gina Homolka, skinnytaste.com.Preheat oven to 400°f. lightly coat a large baking sheet with olive oil spray. in a medium bowl, mix together 1 cup water, 1 cup whole-wheat flour, and 1-2 teaspoons garlic powder. Stir until combined. dip individual cauliflower florets into the flour mixture, coating evenly, and place on baking sheet. bake for 18-20 minutes. Meanwhile, in a small bowl, combine 3⁄4 cup reduced-sodium hot sauce and 1 tablespoon melted butter. drizzle hot sauce mixture over the baked cauliflower. bake for an additional 5-7 minutes. optionally serve with celery sticks and fat-free ranch or blue cheese dressing.

ROASTED cAUlIFlOWERBY AllIE WIST, ASSISTAnT ART DIREcTORPreheat oven to 425°f. Cut 1 head of cauliflower into small florets. Toss onto a large, rimmed baking sheet. drizzle 2 tablespoons of olive oil over top. Sprinkle with 1 teaspoon paprika and 1 teaspoon garlic powder. Season with salt. Add 5-7 sprigs of fresh thyme. roast for about 40 minutes, tossing occasionally. Add 1/4 cup reduced-fat mozzarella cheese on top, and roast until cauliflower is tender and golden brown, about another 10 minutes. Serve alone, or with a drizzle of balsamic vinaigrette.

hERE AT EDIBlE AllEGhEnY, WE lOvE ThIS cRUcIFEROUS cROP! Two of our cooking-inclined staffers

contributed their favorite recipes this month.


dairy Kingby raChel Jones

local leaders

Got milk? The folks at Turner Dairy Farms do! Local families have been choosing the Turner family’s milk products since 1930, when the farm was founded by

Charles G. Turner. After gaining experience working on his father’s dairy farm in Wilkinsburg, he decided to establish his own operation in hopes of setting a higher standard in dairy products. Charles first started with a few cows on Penn Hills farm land he rented from Grace Frye — who later became Turner Dairy Farms’ first employee! — and expanded to processing raw milk sourced from other local farms. Today, marketing director Nicholas Yon says that the passionate drive and focus on family that started the business still remains today. “It’s still very much a family business,” Yon says. “Second, third, and fourth-generation Turners still work here today. We also partner exclusively with family farms.” These exclusive partnerships mean every drop of milk the farms produce goes to Turner Dairy Farms, increasing the quality of the products and strengthening the relationship between both parties. Some of those farms, which have third- and fourth-generation workers of their own, have maintained a relationship with Turner Dairy Farms since the 1940s. The 50 dairy farms that supply the company are located in Indiana, Westmoreland, Armstrong, and Cambria counties, all within 65 miles of the processing plant. This allows Turner Dairy to aim for a 36-48 hour turnaround from the time the raw milk is delivered to the time it hits the stores’ shelves. On average, the farms raise 100-125 cows, but are not exclusively dairy farmers. “They also tend to their fields and produce feed,” Yon explains. “Their responsibilities on the farm help produce high-quality, raw milk.” From the beginning, local farms were the dairy’s go-to choice for product, mainly out of convenience. But the Turner family learned that closer farms produced higher quality products, which was part of Charles’ mission since the company’s inception. Working with local farmers also helps sustain the agricultural community in the area. “The number one industry in the state is agriculture, and the number one sector of that is dairy farming,” Yon says. “We understand the importance local agriculture has on the social economics of Western Pennsylvania. We’ve always been mindful of preserving that community.” They’ve also expanded their award-winning and rBST-free dairy product line to include heavy whipping cream, sour cream, cottage cheese, buttermilk, and more. Not to mention our favorite iced tea. “We make premium iced tea products that have become engrained in Pittsburgh, just like a certain ketchup and a Terrible Towel,” Yon says. Although home deliveries were discontinued in August 2000, Turner Dairy Farms still has the same business model from 1930 that centers around family and quality. The family’s ability to continue to meet the consumers’ demands over the years have turned the Turners into the success they are today. “We’ve had to adapt to stay in the game, and I think that has helped us remain in the business for 83 years,” Yon says. “I think Charles would be proud to see what Turner Dairy Farms has become.”

Turner Dairy Farms, 1049 Jefferson Road, Penn Hills. 412.372.2211. turnerdairy.net.


Clockwise from top:

Turner Dairy Farms entered seven products at the Los Angeles International Dairy Competition in 2011, and all seven won gold medals for taste and quality. In eight of the last nine years, Turner Dairy Farms has also placed in the top three at the World Dairy Expo, the largest comprehensive dairy judging competition in the country.

A calf relaxes at Beiler Family Farm in Indiana County, a local, family-run dairy farm and partner of Turner Dairy Farms.

A classic milk delivery truck stands as the entrance sign to the driveway in Penn Hills that Turner Dairy has called home since 1930.

Opposite Page: Photograph by Nicole Barley. This Page: Photographs from Nicholas Yon.


inflammation Can be fueled by a variety of sourCes, inCluding: Exposure to toxins; Air pollution and secondhand smoke; Not enough or too much extreme exercise ; Alcohol consumption; Processed foods high in fat, sugar, and salt; Animal foods high in saturated fat; Not consuming enough fiber from plant foods.

illnesses ChroniC inflammation Can Cause:Inflammatory bowel disease, autoimmune disorders, heart disease, various forms of arthritis, many cancers, and even, according to Dr. Andrew Weil, Alzheimer’s and Parkinson’s disease.

What to avoid:A diet high in processed foods and animal foods not only increases inflammation in the body, but these foods contribute to higher rates of heart disease, diabetes, and cancer. According to the National Cancer Institute, chicken and eggs are the highest source of arachidonic acid, which fuels inflammation, immediately followed by beef, processed meats, and fish!

What to eat:A whole foods, plant-based diet is not only rich in anti-inflammatory compounds, but by definition, it is free from processed foods and animal saturated fats; it is also rich with anti- inflammatory compounds that help keep everything in check and in balance. There are certain plant foods that are known for being highly anti-inflammatory. If you have an inflammatory illness or are trying to prevent one, please consider this your “food as medicine” list, and be sure to take several of these a day: Green leafy vegetables (which enhance energy), ginger, garlic, nuts and seeds, green tea, turmeric, colorful fruits and vegetables — they are naturally high in antioxidants, which are natural anti-inflammatory agents, and omega-3 fats — great sources include walnuts, flax, chia seeds, and hemp seeds. The latter provide a healthy balance of Omega 3, 6, and 9 fats.

Janet McKee, Certified Holistic Health Counselor, 724.417.6695. sanaview.com.ThE KEY

TO lASTInG hEAlTh

holistic healthWith Janet m. mCkee hhC, aadP

Chronic inflammation is the root cause of many health challenges, but food can play a major role in decreasing

inflammation in the body. Understanding which foods contribute to that decrease is the key to lasting health and vitality. When you include anti-inflammatory foods in your diet and avoid those that fuel an over-inflammatory response, you will experience less aches and pains, and avoid or even reverse chronic or life-threatening illnesses. Take it from me, someone with an autoimmune disease — I use these foods to keep my immune system calmed and cooled, and my body in perfect health.

Holistic Health Counselor Janet McKee explores the benefits of anti-

inflammatory foods

FRESh KAlE SAlAD

Janet says: My best friend from Long Island, N.Y., made this recipe for me once while visiting, and it has been one of my favorites ever since. It always surprises me how much my son loves this salad, too. It is the perfect combination of light oil and lemon that enhances the flavor of the kale nicely.

Yield: 4 servings

InGREDIEnTS:1 bunch of kale1 teaspoon sea salt1 cup of tomatoes, chopped, or sweet red pepper, sliced 1⁄4 cup hemp seedshandful of dulse (edible seaweed)3 tablespoons lemon juice3 tablespoons flax, hemp, or olive oil

DIREcTIOnS:1. rinse the kale leaves, strip the leave

from the tough stem and chop into bite-sized pieces.

2. Add the sea salt and massage into the kale until it softens.

3. Add the remaining ingredients, and toss.

sPonsored by

Photographs by Cayla Zahoran, from Janet McKee.

Plus: the PoWer from Within

uPComing events:

Ready to recommit to your health? Certified Holistic Health Counselor Janet McKee shares the life-changing power of eating healthfully in a new documentary, Bethany’s Story: The Power from Within. Visit sanaview.com to watch the trailer for the film, which tells the story of one girl’s triumph over debilitating health

challenges by combining a determined attitude with a healthy diet. Throughout the film, lead international health experts weigh in. Registered dietitian Brenda Davis says, “The story itself is just beautiful, inspiring, and it gives us hope for even greater potential with diet changes than we even thought before.”

To experience on of McKee’s inspiring health, nutrition, and cooking workshops, please visit sanaview.com for a complete listing of events!


What’s good for the planet is delicious for you.

A menu full of options, including locally grown, organic, vegan and gluten-free fare. All delectable.

All environmentally sound. All at Café Phipps.

phippsconservatory.org

13PHC453_PhippsCafe_Table_FINAL.indd 1 3/1/13 4:26 PM

www.exploresplash.com

kitchens baths hardwarecabinetry tile and stone1237 Freedom Rd. Cranberry Twp. 724.772.1060200 Fifth Avenue Market Square 412.281.37124807 William Penn Hwy. Murrysville 724.733.2600

RM KnobsFIN_Splash 3/3/13 10:50 PM Page 1

THE SECOND ANNUAL

POINT STATE PARKON JULY 27, 2013

YOGA, PILATES, ZUMBA,DEMONSTRATIONS BY HEALTH EXPERTS,

LOCAL FOOD VENDORS, AND MUCH MORE!


edible excerpt

finding our rootsby diane morgan

Dig in to a delicious compilation of root vegetable recipes and the history of these ancestral foods

Pittsburgh native Diane Morgan is an award-winning cookbook author, culinary instructor, and freelance food writer. She is the author of 17 cookbooks, including her newest cookbook, “Roots: The Definitive Compendium with more than 225

Recipes” (Chronicle Books, 2012). “Roots” has been included on lists of featured cookbooks for 2012 by The New York Times, Washington Post, Chicago Tribune, Christian Science Monitor, The Seattle Times, Epicurious.com, and TheDailyMeal.com.

Knockout gorgeous on the plate, I like to make this salad in the springtime, when freshly dug carrots are abundant at the farmers market and some farm stands have sorrel for sale. Sorrel isn’t always easy to find, so know that baby arugula or even watercress is a suitable substitute. Although basil is usually readily available and would work for the pesto, too, I want a bit of bite, an edge of sharpness to balance the inherent sweetness of the carrots.” — Diane Morgan

“

e d i b l e a l l e g h e n y. c o m n edible Allegheny 23Photographs from Chronicle Books.

I was young when the back-to-the-earth natural foods movement of the 1960s started. When Frances Moore

Lappe’s seminal book, “Diet for a Small Planet,” was published in 1971, I bought it and read it cover to cover. To my mother’s dismay, I declared myself a vegetarian who only ate fish — what is labeled a pescatarian today. It was a valiant effort that didn’t last once I went to college. I look back on those beginnings and think about where we are today, thanks to victory gardens, community-supported agriculture (CSAs), a growing network of farmers markets, and ever-expanding national chains of natural foods stores. When the big box stores promote packaged and fresh, organic products, you know the message has trickled down. And the push toward healthier eating continues with schoolyard gardens and with educational initiatives coming directly from The White House. Are we finding our roots? Are we going back today, to generations not so long ago, when our grandparents and great-grandparents ate seasonally and shopped locally because that was their only option? They ate roots because they were cheap, stored well, and were nutritious. They pickled and preserved and planted backyard gardens out of necessity and economy. I remember fondly the tomatoes my father grew and the sinus-clearing horseradish my grandfather uprooted from his garden in preparation for Passover. My maternal great- grandmother “put up” pickles, canned beets, and turned summer fruit into preserves. The neat rows of filled and labeled glass canning jars lined her basement pantry. On a low shelf were the crocks of pickles covered with linen cloth.What I think of as the revival of back-to-basics home cooking is what our forebears did out of necessity. Bread was baked at home, soup stocks were made from a mishmash of vegetable scraps and bones simmered all day on a back burner, cabbage was fermented and turned into sauerkraut,

leftovers were eaten, and nothing was wasted. I love this sensibility, and believe root vegetables, more so than many other edible plants, reflect these earlier times of scarcity and economy. Without the threat of war in Europe, my great-grandparents on my paternal side emigrated from Munich, Germany in the 1850s, prior to the American Civil War. They found their roots in Savannah, Ga. My maternal great-grandparents emigrated from Lithuania in the 1880s. Like most leaving Europe, they came to the land of promise and opportunity, living modestly as they built a better life. I know from my grandparents’ and parents’ love of family gatherings that their Jewish traditions and holiday foods thrived. Old world ingredients, cooking methods, and recipes were passed down. These family stories of uncertainty, travel, and hardship from the Old World to the New World are not unlike the intriguing tales of a vegetable’s diaspora from its origins to scattered lands. It’s a lovely metaphor to consider. Most root vegetables have curious lore and odd stories from antiquity. Stories range from how some roots were used medicinally as aphrodisiacs and to how others were used to treat scurvy. The carrot common in every supermarket today was originally purple in color, native to Afghanistan, and can be traced back three thousand years. However, upon arrival in Europe, its purple hue was not well accepted, and it wasn’t until it was hybridized in the Netherlands from its original purple color to orange that it found favor. The Buddhists held lotus root sacred as a symbol of purity. It is native to tropical Asia, the Middle East, and Australia, and has been cultivated for more than two thousand years. By around 500 BC it was being grown in the Nile Valley for its exceptional beauty, though the poor found greater value in boiling, drying, and grinding the seeds and rhizomes for food. In China, evidence of its cultivation dates to the Han dynasty (207 BC–AD 220). In India, a golden lotus flower is said to have grown from the navel of the god Vishnu, and, in China and Japan, Buddha is often depicted either holding or seated on a lotus blossom. An Old World vegetable popular in central Europe and the Netherlands, parsley root is just beginning to catch on in the United States, where it is most commonly found at farmers markets. It was grown and used in Germany in the 16th century and was introduced to England from the Netherlands in the 18th century, though it never really caught on with cooks there. In central Europe, parsley root was one of several vegetables and herbs known as Suppengruen, or “soup greens,” which were traditionally added to the water in which poultry or beef was boiled for use in a soup or stew. If you ask a grandmother of Jewish or central European descent for a list of the essential ingredients in chicken soup, she is likely to include parsley root — my maternal grandmother did! These tales of families and foods are intriguing and deeply interwoven — not to be forgotten, and in many instances revived. That was my hope in writing my cookbook, “Roots.”

cARROT RIBBOnS WITh SORREl PESTO AnD cRUmBlED GOAT chEESEfrom “roots: the definitive ComPendium With more than 225 reCiPes” by diane morgan (ChroniCle books, 2012)

Serves 6 as a first course

Dressing4 tbsp/60 ml extra-virgin olive oil 1 tbsp unseasoned rice vinegar 3⁄4 tsp kosher or fine sea salt1⁄2 tsp freshly cracked pepper

sorrel Pesto21⁄2 cups/65 g lightly packed roughly chopped

sorrel2 large garlic cloves, chopped1/ 3 cup/40 g freshly grated Parmesan cheese,

preferably Parmigiano-reggiano 1/4 cup/35 g pine nuts11⁄2 tsp fresh lemon juice1⁄2 tsp kosher or fine sea salt2/3 cup/165 ml extra-virgin olive oil2 large garlic cloves, crushed2 tbsp kosher or fine sea salt5 large carrots, about 11/2lb/680 g, trimmed and

peeled 4 oz/115 g fresh goat cheese

To make the dressing, in a small jar with a tight-fitting lid, combine the oil, vinegar, salt, and pepper. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside until ready to serve.

To make the pesto, in a food processor, combine the sorrel, garlic, Parmesan, pine nuts, lemon juice, and salt, and process until finely chopped. Stop the machine once or twice to scrape down the sides of the bowl with a rubber spatula. With the machine running, pour the oil through the feed tube and process until the sauce is combined. Set aside. (The pesto can be transferred to a jar with a tight-fitting lid and refrigerated for up to 3 days. remove from the refrigerator 45 minutes before serving.)

To prepare the carrot ribbons, fill a large pot three-fourths full of water. Add the garlic and salt and bring to a boil over high heat. have ready a large bowl of ice water and a pair of tongs to remove the carrots quickly after blanching.

using a vegetable peeler, preferably one that is sharp and serrated, firmly peel each carrot lengthwise to create long ribbons, rotating the carrot so the ribbons are all the same width. Stop peeling when you reach the core, then discard the core. Add the carrot ribbons to the boiling water and cook until crisp-tender, about 1 minute. using tongs, transfer the carrots to the ice water to cool, about 2 minutes. drain thoroughly and then wrap the carrots in several thicknesses of paper towels to dry. (The carrot ribbons can be wrapped in dry paper towels, slipped into a lock-top plastic bag, and refrigerated for up to 1 day before continuing.)

To assemble the salad, place the carrot ribbons in a bowl. Give the dressing a last-minute shake, pour over the carrot ribbons, and toss to coat evenly. Make a pile of carrot ribbons in the center of each salad plate. drizzle a spoonful or two of the pesto in a circle around each plate. divide the goat cheese into small dollops and scatter the dollops evenly over the carrot ribbons. Serve immediately.


3 ingredient fix

What better way to celebrate the season than with a spring

mix salad? Combining the flavors and textures of different types of lettuces keeps every bite interesting. The stars of a spring mix can vary, but we love using baby Swiss chard, baby romaine, and spinach for a crisp, colorful dish. Local chefs showed us how to dress up fresh spring mix salads to create three

unique dishes. Details in the Edible Directory, page 58.

mix it upby raChel Jones

PhotograPhs by Cayla Zahoranstyling by allie Wist


recipe

SPRInG SAlAD WITh ROASTED SUnchOKES, hAzElnUTS, AnD GOAT chEESEBy executive chef Jennifer girasole, girasoleYield: 4-6 servings

InGREDIEnTS: 2 tablespoons white balsamic1 tablespoon honey1/4 cup hazelnut oil2-3 sunchokes, peeled and diced

2 tablespoons sunflower oil1⁄2 cup hazelnuts, toasted8 ounces spinach2 heads baby romaine2 heads baby Swiss chard1 sliced scallion1/4 cup italian parsley, chopped 1/4 cup chervil, chopped4 ounces goat cheese, crumbled

Directions:1. in a small bowl, whisk white balsamic,

honey, oils, and salt and pepper. Toss diced

sunchokes in mixture with sunflower oil and salt and pepper. roast 20 minutes at 400of or until sun choke is tender.

2. Mix hazelnuts, spinach, and chopped baby romaine and baby Swiss chard.

3. Stir in scallion, parsley, and chervil into hazelnut vinaigrette. Toss greens in vinaigrette, and serve with goat cheese on top.

Girasole, 733 Copeland St., Shadyside. 412.682.2130. girasolepgh.com.


recipeBABY GREEnS SAlAD WITh ROASTED vEGETABlE STRUDEl, OvEn-ROASTED TOmATOES, + BRûléE OF AmISh FARm GOAT chEESEBy executive chef Kevin Watson, savoy restaurantYield: 4 servings

InGREDIEnTS:1 small zucchini, diced1 small yellow squash, diced1 medium red pepper, diced

1 medium yellow pepper, diced1⁄2 eggplant, diced1/4 red onion, diced1 tablespoon garlic, diced2 tablespoons shallots, diced2 tablespoons olive oil6 sheets of phyllo doughMelted butter1⁄2 cup baby Swiss chard1⁄2 cup baby spinach1⁄2 cup baby romaine16 ounces Amish farm goat cheese 4 medium tomatoes2 tablespoons olive oil1 clove garlic, thinly sliced8-10 branches fresh thyme3-4 sprigs fresh rosemary

Salt and pepper to taste

Directions:1. for the vegetable strudel, sauté

zucchini, squash, peppers, eggplant, and red onion in olive oil over medium heat for 2-3 minutes.

2. once the vegetables are tender, add garlic and shallots. Cook on low for 30 seconds, then let ingredients cool on a sheet pan.

3. once cooled, place 1 phyllo sheet on an ungreased baking sheet, and lightly brush it with melted butter. Keep the other sheets covered with a slightly damp towel.

4. layer 4 more phyllo sheets on top, brushing each with melted butter. Spread vegetable mixture over finished stack of sheets within 2 inches of the edge.

5. Place the final phyllo sheet on top. fold the edges over twice to seal. fold in half lengthwise. brush with butter.

6. bake 30-35 minutes at 350of or until golden brown.

7. Place baby Swiss chard, baby romaine, and baby spinach in bowls and top with 1/4 of vegetable strudel.

8. To prepare oven-roasted tomatoes, toss halved tomatoes

with stems removed in olive oil, garlic, thyme, rosemary, and salt and pepper. lay them cut-side down in a shallow baking dish. bake 2 hours at 325of or until tomatoes start to wrinkle.

9. Top salads with oven-roasted tomatoes. Scoop goat cheese onto a plate and slightly flatten. Carefully caramelize it to brûlée consistency. Place on top of salad. Serve with your favorite vinaigrette.

SAVOY, 2623 Penn Ave., Strip District. 412.281.0660. savoypgh.com.

recipe

ITAlIAn chIcKEn SAlADBy Joe BelarDi, chef Di cucina at osteria 100Yield: 4 servings

InGREDIEnTS: 1 head baby romaine1/4 pound baby spinach1 bunch baby Swiss chard1⁄2 pound fresh mozzarella1 pound grilled chicken breast, sliced4 roma tomatoes3 tablespoons salt1 1⁄2 tablespoons pepper2 tablespoons dried oregano

4 cups blended oil (a 75-25 combination of olive and canola oils)

1 pound prosciutto, thinly sliced1 cup balsamic vinegar2 cups extra virgin olive oil5 cloves garlic, minced

Directions:1. Prepare tomato confit: Cut roma tomatoes in half and

place in a bowl. Sprinkle with 2 tablespoons salt, 1 tablespoon pepper, dried oregano, and a few drizzles of olive oil. Cover and refrigerate over night.

2. Place tomatoes skin side up on baking sheet and cover with 3 cups blended oil. bake at 300of for 35 minutes or until soft. remove tomatoes from oil to cool. remove the skin once cooled.

3. line a baking sheet with parchment or nonstick paper. layer prosciutto slices on sheet without overlapping. Place a second sheet of parchment or nonstick paper over the prosciutto. Place a baking sheet on top to secure the papers and prosciutto. bake at 275of for 40 minutes or until crisp.

4. Prepare balsamic vinaigrette: Gently mix balsamic vinegar, 1 tablespoon salt, 1⁄2 tablespoon pepper, and garlic. Slowly add extra-virgin olive oil and 1 cup blended oil, whisking generously.

5. Toss torn baby romaine, baby spinach, baby Swiss chard, slices of mozzarella, tomato confit, crisped prosciutto, chicken, and balsamic vinaigrette.

Osteria 100, 100 Wood St., Downtown. 412.586.7743. osteria100pittsburgh.com.


COMMUNITY SUPPORTED

AGRICULTURE IN WESTERN PENNSYLVANIA

how does a csa work?Simply put, it’s your family buying into a farm without having to do the planting, watering, weeding, or harvesting! Community Supported Agriculture fosters a direct connection between farmers and consumers.

To join a CSA is to buy a share of the season’s harvest and to become part of the farm community. This direct connection puts the face of food in full view! Before the start of the season, when the farmer is planning for the upcoming year, shares are sold to members of the community at a fixed price.

The farmer plans the plantings to meet the shares that have been sold. Every week throughout the season, CSA community members each receive a box of that week’s harvest.

Many local CSAs will deliver to several convenient area locations, but they always encourage the community to come to the farm, and even to participate in the growing of their food.

PASA is a nonprofit organization that promotes profitable farms that produce healthy food for all people, while respecting the natural environment.

For more information, please visit pasafarming.org or call our Western Regional Office at 412.365.2985.

PASA manages Buy Fresh Buy Local® programming in Western Pennsylvania, which aims to help consumers find, choose, and appreciate great local foods.

buy fresh buy local® partners are trusted sources for locally grown! to learn more,visit buylocalpa.org.

csa 2013

BEAVER COUNTYKretschmann Organic Farm & CSARochester, PA 15074 ~ 724.452.7189www.kretschmannfarm.comPick-Up: More than three locations in and around Pittsburgh!

BUTLER COUNTYBrenckle’s Farm and GreenhousesZelienople, PA 16063 ~ 724.774.2239www.brencklesfarm.comPick-Up: On Farm, Bloomfield, East Liberty, Oakland, Regent Square, Shadyside, South Side, Squirrel Hill, Strip District, Swissvale, Wexford, Wilkinsburg

Crighton FarmProspect, PA 16052 ~ 724.822.7644www.localharvest.org/crighton-farm-M32617Pick-Up: On Farm

Freedom FarmsButler, PA 16002 ~ 724.586.5551www.freedomfarmspa.comPick-Up: Freedom Farms Market and various Pittsburgh farmers markets

Glade Run Adventures, CNGZelienople, PA 16063 ~ 724.452-4453 x1236 www.gladerun.org Pick-Up: Zelienople, Freedom, Bradford Woods, North Hills, Pittsburgh

Harvest Valley FarmsValencia, PA 16059 ~ 724.816.0853www.harvestvalleyfarms.comPick-Up: On Farm, Aspinwall, East Liberty, Highland Park, Monroeville, Oakland, Regent Square, Squirrel Hill

Harvest View Farm and MarketButler, PA 16001 ~ 724.282.8038www.harvestviewfarm.comPick-Up: On Farm

ALLEGHENY COUNTYBlackberry Meadows Organic FarmNatrona Heights, PA 15065 ~ 724.226.3939www.blackberrymeadows.comPick-Up: On Farm, Oakland, Fox Chapel

Butter Hill FarmAllison Park, PA 15101 ~ 412.221.9275www.facebook.com/ButlerHillFarmPick-Up: On Farm, Pittsburgh

Christoff’s GreenhouseBridgeville, PA 15017 ~ 412.874.5900www.buylocalpa.org/source/view/christoffs-farmPick-Up: On Farm

Churchview Farm ~ 412.496.5623Pittsburgh, PA 15236www.churchviewfarmpgh.comPick-Up: Lawrenceville, South Side

Dillner Family FarmGibsonia, PA 15044 ~ 724.444.6594www.dillnerfamilyfarm.comPick-Up: Coraopolis, Glenshaw, Gibsonia, Fox Chapel, Plum, Wexford, Cranberry, Mt. Lebanon, Seven Fields, Avalon, Franklin Park, Point Breeze, Regent Square, Sewickley, Squirrel Hill, Swissvale

One Woman Farm, CNGGibsonia, PA 15044 ~ 412.913.7709 www.onewomanfarm.com Pick-Up: On Farm, East Liberty, Mt. Lebanon, Squirrel Hill, Wexford, Allison Park, Glenshaw

Penn’s Corner Farm Alliance Some farms CNG & Organic

Pittsburgh, PA 15774 ~ 412.586.7577www.pennscorner.comPick-Up: More than three dozen locations in and around Pittsburgh!

ARMSTRONG COUNTYFive Elements Farm, CNG Worthington, PA 162626 ~ 724.575.0317www.fiveelementsfarm.blogspot.com Pick-Up: On Farm, Tarentum, Butler

Who Cooks For You FarmNew Bethlehem, PA 16242 ~ 814.256.3858www.whocooksforyoufarm.comPick-Up: On Farm, East Liberty, Highland Park, Lawrenceville, Oakland, Northside, Squirrel Hill


Leicher Family FarmChicora, PA 16025 ~ 724.445.2471www.leicherfarm.comPick-Up: On Farm

Northwest PA Grower’s CooperativeHarrisville, PA 16038 ~ 724.735.4054www.nwpagrowers.comPick-Up: Franklin, Grove City, New Castle, Slippery Rock, Butler, Hermitage/Sharon, Zelienople, Greenville

CLARION COUNTYClarion River OrganicsSligo, PA 16255 ~ 814.771.7013 www.clarionriverorganics.comPick-Up: More than three dozen locations in and around Pittsburgh!

CRAWFORD COUNTYFresh From the VinesMeadville, PA 16335 ~ 814.763.4606www.freshfromthevines.comPick-Up: Meadville, near Allegheny College

csa shares include...(but are not limited to) a mixture of the products listed with their information. From time to time, some CSA shares also include flowers, herbs, and value-added products, like bread, yogurt, dried products, jams, sauces, and other canned goods. Check with your farmer to see what other exciting locally made products may be included in your CSA share.

ERIE COUNTYMason FarmsLake City, PA 16423 ~ 814.774.8592www.masonfarms.netPick-Up: On Farm, Erie, Edinboro

Peace By Piece Farm on Boyd RunWaterford, PA 16441 ~ 814.969.8345www.peacebypiecefarm.comPick-Up: On Farm, Erie, Waterford, Edinboro

The Teed FarmAlbion, PA 16401 ~ 814.756.4671Pick-Up: On Farm, Edinboro, Erie

FOREST COUNTYEdible Earth Farm - Certified OrganicTionesta, PA 16353 ~ 814.303.9663www.edibleearthfarm.comPick-Up: On Farm, South Hills, Oakland, Fox Chapel, Squirrel Hill, Morningside, Regent Square. Clarion, Warren



LAWRENCE COUNTYVilla Maria Farm Sisters of the Humility of MaryVilla Maria, PA 16155 ~ 724.964.8920 x3385www.humilityofmary.org/villa-farm.htmlPick-Up: On Farm

MERCER COUNTYLengel Brothers’ Farm & MarketMarcer, PA 16137 ~ 724.967.1789www.facebook.com/LengelBrothersFarmandMarketPick-Up: On Farm; call for more options

Nu-Way FarmFredonia, PA 16124 ~ 724.588.3376www.localharvest.org/farms/M23074Pick-Up: Mercer, Sharon, Greenville

Three Sisters FarmSandy Lake, PA 16145 ~ 724.376.2797www.bioshelter.comPick-Up: On Farm, Allison Park

WASHINGTON COUNTYMatthews’ Family Farm Eighty Four, PA 15330 ~ 724.263.5183Pick-up: On Farm, Washington, Waynesburg

WESTMORELAND COUNTYMorris Farm (USDA Organic)Irwin, PA 15642 ~ 412.370.3206 www.morrisorganic.comPick-Up: On Farm/U-Pick

Sarver’s Hill Organic FarmGreensburg, PA 15601 ~ 724.834.2334www.sarverhillfarm.orgPick-Up: On Farm, Latrobe, Scottdale, Uniontown

FoodRoutes Network (FRN) is a national nonprofit organization that provides communications tools, technical support, networking, and information resources to organizations nationwide that are working to rebuild local, community-based food systems. FRN is dedicated to reintroducing Americans to their food — the seeds it grows from, the farmers who produce it, and the routes that carry it from the fields to their tables.

www.foodroutes.org • 570-673-3398



Certified Organic Vegetables and Fruits for over 40 Years

Fresh From the Farm, Direct to Youkretschmannfarm.com

CSA subscriptions conveniently delivered toYOUR neighborhood!

PITTSBURGH’S #1 CSA FOR 20 YEARS!WIDEST VARIETY, CONVENIENTLY DELIVERED TO YOUR NEIGHBORHOOD

SIGN UPFOR 2013

NOW!

724-926-2541www.bednersgreenhouse.com

Conveniently located ten minutes from the Bridgeville Exit off I-79.

315 Coleman Road • McDonald, PA 15057


by lauren sChmeerPhotograPhs by Cayla Zahoran

styling by allie Wist

It’s no secret that we should be eating our fruits and vegetables,

but we wanted to know if some choices were better than others. So we spoke to registered dietitians and community experts to find out what we should all be adding to our diets –— from fruits to veggies to proteins — and focused on these recommendations because of their nutritional value, their added health potential, and because we could easily imagine slipping these into our smoothies or swapping them in for a snack at work. There is no replacement for a well-balanced diet and a healthy lifestyle, but think of these as ideas to add to your arsenal. “We’re talking about food — real, identifiable, growing food,” says Judith Dodd, M.S., R.D., L.D.N., and adjunct assistant professor of Clinical Dietetics and Nutrition at the University of Pittsburgh. “And there are some very special components there that go above and beyond the usual vitamins and minerals we talk about.” So if you’re going to try one new vegetable, fruit, or protein this week, why not make it one of these?

up the ante on your diet with these super foods

spices + seasoningsCutting down on sodium is an important part of a healthy diet. Salt can lead to higher blood pressure, osteoporosis, and an increased risk of stomach cancer. In your own cooking, remember that the best flavors don’t come from another sprinkling of the white stuff. Incorporate fresh herbs and garlic, and you won’t find yourself reaching for the saltshaker. Garlic and turmeric, Giant Eagle Market District.

of the food chain



EYE hEAlTh

soy milkMade from ground soybeans soaked in water, soy milk delivers fiber, protein, and vitamins without the cholesterol or saturated fat found in cow’s milk. “Soy milk is an excellent source of soy protein and isoflavones,” says Miriam Seidel, R.D., L.D.N., and director of Chatham University’s Master of Arts in Food Studies program. “Soy protein may provide some protection from heart disease, and isoflavones may reduce the risk of several cancers. Look for soy milk fortified with calcium and vitamin D!” Silk Light Vanilla Soy Milk, Giant Eagle Market District.

avocadoTop your next salad with a chopped avocado for longer lasting sustenance. “Avocado is a high fat food, but it’s a mono-unsaturated fat, which is heart healthy,” says Dodd. “It’s been shown to lower the bad cholesterol while raising the good. On top of that, because it’s a fat, it provides fiber, and it has lutein, which has been shown to be beneficial for eye health.” Whole Foods Market.

dark chocolateDark chocolate is loaded with antioxidants, increases blood flow to the brain and heart, and may help control blood pressure. Choose a variety with at least 80-percent cocoa for an option with less fat and sugar. Dodd adds, “Dark chocolate offers magnesium, potassium, and B vitamins — just watch how much you eat.” Limit your indulgence to a few small servings per week. Ghirardelli Dark Chocolate, Whole Foods Market.

B vITAmInS

AnTI-cAncER

blueberries“A blueberry is one of the best fruits for plant nutrients,” says Dodd. “It has antioxidants and anthocyanins. Blueberries also contain folate and are a good choice for fiber. There are also signs that they are anti-inflammatory. It doesn’t matter if they’re fresh, frozen, or canned. But if you’re going to put them in your pancakes, just be careful what you top them with!” Whole Foods Market.

flax seed“Flax seed is rich in heart healthy omega-3 fatty acids, antioxidants, and lignans, which have been shown to protect against certain cancers,” says Regina Koetters, owner of Marty’s Market. “Try sprinkling flax seed on any of your staple foods, such as cereal or yogurt, or incorporating it into items while baking.” Dodd recommends milled or chopped flax seed to unleash the omega-3s, found only inside the seed’s hull. Marty’s Market.



cAlcIUm

PROTEIn

AnTI-cAncER

greek yogurtBoth regular and Greek yogurt in their plain varieties can have a place in a healthy diet, but Greek yogurt’s thick consistency means more protein and less sugar. Both are packed with calcium and live bacterial cultures, but Greek yogurt’s higher protein count will fill you up faster and is a great way for vegetarians to incorporate enough protein into their diets. No matter which type of yogurt you choose though, avoid those with added sugar and check the fat content. FAGE Total 0% Greek Yogurt, Giant Eagle Market District.

nuts“The fat that is in nuts is, for the most part, healthy fat,” says Dodd. “Almonds are a calcium source, and they have a plant-based ethanol that may help lower blood cholesterol. The added benefit of walnuts is that they are a source of omega-3 fatty acids. Because you’re getting the fat and the proteins, nuts stay with you a little longer — plus there is iron, vitamin E, and riboflavin.” Bulk mixed nuts, Marty’s Market.

broccoli“Broccoli is at the top of the most nutritious vegetables,” says Dodd. “Broccoli has a very interesting nutrition profile. It has calcium in it with no or limited calories. Fresh or frozen, it’s a good choice for vitamin C and fiber.” Dodd also recommends cauliflower, kale, and collards. “Collards have almost as much calcium per serving as a cup of milk,” she says. Whole Foods Market.

green teaSwap your daily soda or coffee for a cup of freshly brewed green tea and add important antioxidants into your diet. “Green tea is an excellent source of flavonoids and appears to protect against some cancers and may decrease cardiovascular disease risk,” says Seidel. Stan Prestogeorge, owner of Prestogeorge Fine Foods, recommends Gyokuro or Dragonwell loose-leaf green teas. Steep for at least three minutes for the most powerful effect. Peppermint Green Tea, Prestogeorge Fine Foods.



Tempeh offers all of the benefits of soy without the estrogen and with the addition of high fiber. “This fermented soy is easy to digest, low in cholesterol, and is a complete protein containing all of the essential amino acids,” says Koetters. “It also contains B vitamins, minerals, and phytochemicals. Tempeh’s firm texture and nutty flavor make it extremely versatile in cooking; try as a meat alternative in stir fry, soups, stews, and casseroles.” The leftovers will make a great snack at work! Turtle Island Foods Organic Fine Grain Tempeh, Giant Eagle Market District.

tempehFilled with vitamins and both kinds of fiber, raspberries are a nutritious choice for when you’re craving something sweet. Raspberries are packed with vitamin A and C, which are both antioxidant nutrients. Dodd says, “There are some substances in raspberries that are believed to fight certain cancers. You’re also going to find some iron and potassium in raspberries, which makes them good for your blood pressure.” East End Food Co-op.

raspberries

snack barsNot all granola and protein bars are created equal — some pack on the sugar, fat, and chocolate. Try this snack instead for 50 percent of your daily vitamin A, C, and E. In a delicious blend of tangy cranberry and filling almonds, this combo boosts the immune system and helps maintain healthy skin! Plus, you won’t want to shy away from its ingredients list, which includes cranberries, almonds, macadamia nuts, and honey. KIND Cranberry, Almond + Antioxidants Bar, Whole Foods Market.

orangeAn orange makes a perfect midday snack; it’s easy to pack, and it’ll beat out that vending machine bag of chips any day. “Like many of the fruits — especially the citrus fruits and berries — oranges are an excellent source of vitamin C as well as fiber, potassium, and folic acid, and contain no, or virtually no, sodium,” says Seidel. She also recommends grapefruits, strawberries, or cantaloupes for similar nutritional benefits. East End Food Co-op.

AnTIOxIDAnTS

hEAlThY SKIn

cOmPlETE PROTEIn



salmon“Salmon is one of the best, easiest ways to incorporate omega-3 fatty acids into your diet, and omega-3s are hard to find,” says Dodd. “It’s recommended we eat two to three servings of seafood each week, but some of the fish we all love don’t have enough omega-3s or have none.” Salmon is one of few sources for the powerful nutrient, necessary for numerous body functions, including blood clotting and building cell membranes in the brain. Wild-caught salmon, Whole Foods Market.

beans“I can’t say enough good things about beans as a protein and a fiber source,” says Dodd. “We should all be including more of the plant-based proteins and more fiber in our diet. The neat thing about beans is that they have both the insoluble fiber and the soluble fiber.” Try black beans, kidney beans, pinto beans, or lentils as a protein substitute in your next meal. They’re heart-healthy and have fiber for potentially lowering blood cholesterol and blood sugar. Goya Black Beans, Giant Eagle Market District.

mixed greensSwap out iceberg lettuce for a spring green mix for greater nutrients and varied taste. “Spring greens make a salad pop with colorful mixes of red and green romaine, oak leaf, butterhead, and curly endive, or spicy mixes of baby greens, mustard, and arugula,” says Koetters. “Low in calories and high in vitamins A and C, iron, and dietary fiber, try mixing your favorite combination with shaved fennel, fresh herbs, and a light vinaigrette.” Marty’s Market.

red wineIn moderation, the antioxidants in red wine may help prevent heart disease and protect against artery damage. Resveratrol is being studied as the key ingredient in red wine for reducing the risk of blood clotting, inflammation, and tumor incidence. You don’t need the alcohol to embrace these benefits, however; fresh grapes and red grape juice offer the same nutrients without the buzz. Domaine de la Maurelle Cotes du Rhone 2010, PA Wine & Spirits.

OmEGA-3

PROTEIn + FIBER

hEART hEAlTh

Chatham University, Woodland Road, Shadyside. 412.365.1100. chatham.edu. East End Food Co-op, 7516 Meade St., East End. 412.242.3598. eastendfood.coop. Giant Eagle Market District, marketdistrict.com. Marty’s Market, 2301 Smallman St., Strip District. 412.586.7177. martysmarket.com. Prestogeorge Fine Foods, 1719 Penn Ave., Strip District. 412.471.0133. prestogeorge.com. UPMC, nutritionservices.upmc.com.



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Pittsburgh’s Freshest Selections of Seafood, prepared by Award-Winning, Chef Greg Alauzen.Allow our certified to Sommelier pair your meal with the perfect glass (or two) of wine.

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Photography by Adam Milliron


Explore Gwen’s Garden, a beautiful boutique flower farm nestled in Braddock Hills

by niCole barleyPhotograPhs by Cayla ZahoranU r b a n

OASIS

The farm is run by this mother-daughter team: Clarkie Penney and Gwen Thomas.


A PerfeCTly STyled ArrAnGeMenT! Color-SoAKed ZinniAS

As a child, Gwen Thomas would sneak into her neighbors’ pastoral yards in Meyersdale, Somerset County, to

secretly pluck flowers from the gardens she so admired. As an adult, a casual lunch meeting with an old friend turned into a business opportunity, with the idea of cultivating flowers for florists and private clients quickly transforming into a profitable endeavor. “It’s flourished,” says Thomas, appropriately. Today, 18 years later, Thomas runs Gwen’s Garden from two urban plots in Braddock Hills. From her “boutique farm,” she supplies local floral and event design company Bill Chisnell Productions with all of the dahlias, peonies, and zinnias Chisnell requires. Her first high-end client was florist and event planner Tim Condron, and since then, Thomas

has “accumulated a faithful following.” Thomas also maintains a retail business at the farm, creating weekly cut-flower arrangements for loyal customers and selling potted perennials and annuals. During winter downtime, Thomas devises the new plantings, researching and seeking out the freshest and most singular offerings available. “I am always looking out for the unusual,” she says. We visit on a dry and hot August day, with bees buzzing and buds bending to the sun. We leisurely tour the farm, which is also home to two feral cat colonies, and we watch as the 10 cats sidle their way through the plots of plants. These shy, content cats are neutered, fed, and cared for on a daily basis. The garden is run over with flowers, and Chisnell is about to arrive to pick up

an order of countless colorful dahlias. Now, nearly eight months later, it’s the start of spring and the growing process reboots. Along with her daughter, Clarkie Penney, who joined the business last year, Thomas has returned to the greenhouse in Braddock Hills, bringing the ground-ready seedlings she’s been tending to in her specially designed basement at home. She will once again tend the acre of urban farmland, growing flowers naturally via a perma-layering process. When the process of manually tilling the soil became physically impossible for Thomas, she began to care for the land by layering “cardboard, straw, hay — anything that will decompose and add nutrients and bulk to make a healthy soil.” All of the leaves and stems that are stripped from the flowers in the


bouquet-making process are also composted, and the resulting soil is a rich, black growing canvas — healthy, loose, and viable. Trial and error, a penchant for eye-catching color, and the wisdom to incorporate interesting weeds into arrangements are just a few factors that have contributed to the current collection of flora and fauna at Gwen’s Garden. This list includes euphorbia, amaranthus, elephant ears, zinnias, verbena, geraniums, blue salvia, celosia, nicotiana, hydrangeas, succulent plants, Sweet Annie, dahlias, and peonies. From her 100 peony plants, Thomas will cultivate some of spring’s first, most precious, and most perfect blooms. But it’s the dahlias that hold a special place in the garden’s repertoire. She addresses each by name as she passes them in the plots — nifty monikers including Kevin

Floodlight and Harvey Coop — and takes special care to keep them flourishing year after year, digging up each plant at season’s end, dipping them in sulphur, and dividing them into 1,700 tubers, which are then repotted and replanted each spring. She’s been cultivating the pink variety for nearly 25 years. “Dahlias are very difficult to grow. They require devotion,” says Chisnell, who considers Thomas and her flowers an invaluable resource to the city and his business. “All of the flowers Gwen grows are very delicate and very perishable, so when we tried to ship them here from Holland and California, they got damaged. It’s nice to have them picked locally, where we can hand-deliver them without having to box them and ship them.” Chisnell also makes special mention of

Thomas’ Dinner Plate dahlias — “They’re three times larger than what you can buy in the general market. They really are special,” he says — and the other unusual, hard-to-find varieties of plants she chooses to grow. “It’s a treat to be able to get the plants she grows and to work with her,” he says. Product is available at the farm beginning in very early March, for example, forsythia and other flowering branches, and it continues to be available through the end of October. Regardless of the blooms in season at the time, the arrangement you’ll get from Thomas is one of a kind. “I put together a very special bouquet,” she says. “Every flower in it is very thought out.”

Gwen’s Gardens, 516 Park Ave., Braddock Hills. 412.680.8022.

bill ChiSnell iS one of ThoMAS’ MoST ProMinenT ClienTS.ToWerinG AMArAnThuS PlAnTS


Gather round — the 10,000 Tables Pledge is sparking

Pittsburgh’s Food Revolution

by lauren sChmeer

pledge• allegiance•


A true revolution needs popular support, so when whipping up the Food Revolution taking place right here in the city, Let’s Move Pittsburgh looked to foster a healthful following starting at our community’s heart — the family dinner table. As a

response to Jamie Oliver’s speech at the One Young World Summit last year, Let’s Move Pittsburgh launched the 10,000 Tables pledge to encourage families to pull up a chair, power down the television screen, and dust off the dining room table for at least one home-cooked meal per week for an entire year. Pittsburgh is the first city in the U.S. to propose such an approach to fostering good nutrition and smart eating habits, and the pledge is a perfect fit for Let’s Move Pittsburgh, the regional offshoot of First Lady Michelle Obama’s national health initiative. Home-cooked meals allow parents to have control over the ingredients and to teach children about where their food comes from. Once signed up, Let’s Move Pittsburgh acts as a cheerleader, providing resources for healthy eating on a budget, showcasing smart shopping choices, demonstrating how to grow healthy ingredients at home, and sharing recipes for fast and easy family meals. To kick off the pledge, Phipps Conservatory and Botanical Gardens and

the Barack Obama Academy will host Food Revolution Day on May 17. The day will begin with an interactive cooking demonstration by Executive Chef Stephanie Gelberd of Café Phipps. In “Stirring up Family Fun,” she’ll prepare healthful and delicious dishes with help from the kids. Also, with general admission at Phipps, participants will enjoy fruit tastings, edible pot-a-plant activities, and a fun walking challenge where kids will have the chance to win health-related prizes. Once school lets outs, join Bar Marco, the Environmental Charter School, and the Barack Obama Academy for an Iron Chef competition. Local chefs will be teaming up with high school students in Food Revolution clubs to create competing dishes. While chefs and students battle in the kitchen, check out the on-site community fair to sign up for CSAs, meet local farmers, and, of course, take the pledge. In our efforts to promote the pledge beyond the dinner table, we spoke to three families that have already signed up and are enjoying the benefits of family dinners and a home-cooked meal. We got to know why the pledge is important to them, what they’ve been cooking, and what methods make it all happen. Each family had wonderful advice for how the busiest among us can still power down, bypass the drive-thru, and pull up a chair next to their loved ones this year. Turn the page to read their stories!

Photographs from Annie O’Neill Photography.

Jamie Oliver, chef, campaigner, and founder of the Jaime Oliver Food Revolution spoke at the

One Young World international summit this past summer at Phipps Conservatory, and from there, inspired Food Revolution Pittsburgh.

He is pictured here with Phipps Conservatory Executive Director Richard Piacentini.


The Deming FamilyJoanna Deming and her husband are raising two young boys while working full-time, so to sit down for daily family dinners requires cooperation and a little compromise. “It’s all too tempting to eat fast food, eat at different times from our other family members, or multi-task (surf the web or text) while eating,” she says. “But the health of our families, not to mention our physical and mental health, depends on a different model.” Joanna and her husband take turns cooking and baking for the family, and they maintain a backyard garden and participate in a CSA. “We try to enjoy the kitchen together as much as we can. Sometimes that means letting your one-year-old splash in the sink, or making cookies together after dinner can be a great incentive for the kids to finish their meals. It would be so much easier to turn on the TV while we cook for an hour, but we don’t want to do that.”

What are you cooKing?

“When I think about what to make for dinner, my mind is sometimes so flustered with thoughts of work and the kids that I often rely on the meals I had as a child. Soup, stir fry dishes, pasta, and tacos were some items we had weekly. I also make Dahl with red lentils or quesadillas.”

What advice do you have for other parents maKing the pledge?

“The key to an enjoyable meal with kids is to cut out the snacks and juice between meals. Now, my sons come to dinner and eat what’s on their plates without the fight, and they even eat pretty creatively. One of my sons eats the trunks of broccoli, and the other son eats the florets.”

Why pittsburgh?

“Pittsburgh is just a neat city, and I always like to see it becoming more progressive. This is such an interesting, progressive thing — kind of backwards progression to a simpler, slower way. Being healthier is a good thing for Pittsburgh to lead the way on.”

The Davison FamilyJeni Davison was diagnosed with Type I diabetes when she was a teenager, and, since then, she’s been determined to cut out processed foods and to eat locally. The 10,000 Tables Pledge is now a way of teaching her kids those important lessons, too. The Davison family sits down together for both breakfast and dinner each day. “We have an almost 10-year tradition of saying our favorite parts [of the day] during family dinner. For almost a full year, our 7-year-old daughter has had the same favorite part: ‘eating dinner with my family!’” says Jeni. Making family decisions on meals helps make the pledge work. As a family, they create a chalkboard menu that hangs in their kitchen to list meals everyone can look forward to each week. They also garden together and raise a few chickens.


“Saturday mornings, we shop at East End Food Co-op and Kennedy Meat Stand. Then we’ll cook up a few chickens and eat that for one meal. We’ll use those chickens again to make soup together as a family. Other weeks, we’ll make a pasta dish and turn that into lasagna for another meal. We make things that we can eat again in a new way.”

Why pittsburgh?

“We moved to Pittsburgh about three years ago, and I’ve never lived in a place where you can walk to so many local markets to buy local meats and produce. I feel like Pittsburgh is on the cusp of where the rest of the nation is heading. People have growing concern about their health and about the health of their families.”


The Kapoor FamilyCaitlin Kapoor grew up learning the importance of family dinners from her parents. Both worked full-time jobs while balancing kid’s ballet lessons and school projects, and still made dinner with family a top priority. Caitlin and her husband, Amesh, now have a 10-month-old son of their own, and they’ve adopted that tradition for their own new family. Caitlin says, “It’s important for us to have a moment during the day to be with our loved ones — instead of being everywhere else except with them.” Caitlin is a health counselor, so she cooks every meal for her family from scratch and even holds monthly “Healthy Eaters” meetings at Marty’s Market, where she also shops for fresh ingredients.


“Lots of soups and salads, but I look for new, interesting recipes to keep meals from getting boring. We also eat a lot of fish, and we tend towards organic, free-range chicken. I use the slow cooker to cook chicken thighs with different spices and serve that with quinoa or rice, or when I use Mexican seasonings, I serve the slow-cooked chicken over tacos with lime juice, avocado, and cilantro.”

Why pittsburgh?

“I moved here from New York City a year ago, and I am inspired and proud of being in this city every day. In the nation’s eyes, Pittsburgh has been a coal city, a steel city, an engineering city, but I’m really proud of what the city is actually doing — artistically and food-wise. Pittsburgh is taking the lead here and gaining a reputation as a city that knows that what is going on.”

Jo in the 10 ,000 Tables Pledge !

Sign up at LETSMOVEPITTSBURGH.ORG/10000_TABLES

For more on the Food Revolution, FOODREVOLUTIONDAY.COM

Follow on FacebooK + TwiTTer FACEBOOK.COM/FOODREVOLUTIONPITTSBURGH

@LETSMOVEPGH


{spotted:}

pittsbUrgh food trends Pittsburgh chefs say just a spoonful of simple is hot, complex is not

by andrea bosCoPhotograPhs by Cayla Zahoranstyling by allie Wist


to

It’s no secret the culinary world is going gaga for Sriracha — I mean, a footwear company has designed stilettos as an ode to the spicy sauce — but what else is trending, and who’s to thank for the chef-d’oeuvres? What’s cooking in

today’s kitchens is an epicurean’s dream. There’s a reason no-holds-barred Anthony Bourdain jumped mainstream and joined ABC’s “The Taste.” Food television has reached a fresh fortress of competition. On “The Taste,” food bloggers have defeated some of the country’s most notable chefs as the chef-judges blindly taste

test each week, aware they could eliminate a member of their own team. When you revisit the climactic audition episodes, the 16 winning dishes are brazenly simple, with few ingredients, i.e. seared scallops with peach habañero salsa, and shrimp and grits. Ten out of the 16 spoonfuls subsumed seafood, which Pittsburgh chefs say is a confirmed catch for 2013. While bacon is still having a colossal moment, Szechuan food, sourcing local, gluten-free grains, grass-fed, smoke-infused, mussels, and mushrooms are too. Read on to see what local talent is plating and why.

cioppino restaurant & cigar bar

executive chef greg alauzen

says with his straight-forward focus, he likes to fulfill his approach with quality products and ingredients. Of course, Pittsburgh weather must be considered. “There are only so many months, but we do our best to utilize those months to support all local farmers,” he says.

executive chef JacKy francois of

the omni William penn hotel says it’s all about building a relationship. “We’re definitely doing more and more farm-to-table with meats and cheeses,” he says. “It can be a challenge for us because of the quantity, which is why we have to build a relationship with the farmer to ensure they can supply us. It’s an open conversation.”

fairmont pittsburgh

executive chef Jason

dalling is seeing a continuous push for sourcing local. “I would say the biggest push has to do with health and wellness,” he says. With that, he’s noticed a decrease in demand for wheat and dairy. “They are two primary ingredients that I see people are not as drawn to as they used to be.” As far as sustainable produce, one aspect Dalling enjoys providing is a “wholesome, seasonal side of fresh vegetables.”

bistro 19 executive chef

Jessica bauer starts her spring Saturdays at the Uptown Farmers Market in Mt. Lebanon, plucking local produce and accoutrements for her tasting menus, which feature strawberries, peaches, corn, and tomatoes — to name a few. She also enjoys the convenience of deliveries from Penn’s Corner Farm Alliance and an Amish purveyor at her doorstep. For her smoked tomato grits with black tiger shrimp, she uses prized local peppers in the red and yellow varieties.

{sourcing local}

left: Bay of Fundy salmon with basil aioli, wild mushroom, red quinoa, and crispy kale. Pairs perfectly with a glass of Chardonnay!

above: Chef Bauer serves up salmon to customers at Bistro 19 in Mt. Lebanon.

right: Bistro 19’s smoked tomato grits with black tiger shrimp and pepper white wine butter.

simple + sustainable


Dalling says fish dishes in Pittsburgh “tend to move quite well.” With salmon being the popular choice, he prepares a Scottish salmon served with roasted Brussels sprouts and a roasted tomato purée. Another is an Italian-influenced pan-seared black cod, plated with roasted cauliflower, golden raisins, and topped with a Madeira sauce. “It has a very predominant citrus note,” he says.

fresh

work your musselsparis 66 serves a mean mussel dish.

moules provencale: pei mussels sautéed in

butter, garlic, shallots, basil, sun-dried

tomatoes, and herbes de provence.

“Fish and seafood are awesome,” says big burrito restaurant group

corporate chef bill fuller. “People like to eat it. They don’t care if you simmer the filet of halibut in butter, they feel it’s healthier for them.” His staff at Eleven prides itself on dishes like Grilled Swordfish — with hot Italian sausage, mussels, fingerling potatoes, sun-dried tomato, and caperberry — and Black Sea Bass, served with Anson Mills polenta, marinated radicchio, roasted carrot, and radish. “There’s nothing nicer than a perfectly sautéed piece of fish with crispy skin and a delicious sauce,” says Fuller.

Alauzen says when sourcing seafood for Cioppino, he and his team “keep it wild and sustainable.” Wild salmon and jumbo lump crab cakes are two of his most popular menu items, not to mention the fish stew dish from which the restaurant was named, featuring Mediterranean sea bass, mahi mahi, clams, mussels, Dungeness crab, scallops, jumbo shrimp, onion, and fennel.

{seafood}

top roW:

Salmon with golden beet, celeriac, bacon hash, creamed lentils, whole grain mustard, and Brussels sprouts, Eleven; Baked Eastern oysters with habañero chive butter, panko breadcrumbs, and Sriracha yuzu foam, Tamari; Grilled Dorade with citrus and habañero salsa, sweet potatoes, and cipollini onions, Eleven.

second roW:

Mackerel, Lotus Foods Co.; Turbot with baby carrots and blood orange caviar, Paris 66; Executive Chef Jacky Francois, Omni William Penn Hotel.

third roW:

Chef Bauer of Bistro 19 plates basil aioli for her Bay of Fundy salmon dish; Grilled Swordfish with hot Italian sausage, mussels, fingerling potatoes, sun-dried tomato, and caperberry, Eleven.

keep it wild and sustainable.”


school{flavors, preparations + portions}Did you know Sriracha ice cream sandwiches exist? They’re chocolate-peanut-butter-Sriracha cookies filled with Thai-basil-vanilla-bean ice cream. We’re thinking we need to test the recipe! As the use of certain proteins and grains come and go, flavors and preparations evolve. Cue the current fetish with Sriracha, as mentioned, which we don’t hate. In addition to the brightly colored goodness, enter smoke. Bauer says it’s popular, pointing to a dish of smoked ice cream with bourbon caramel sauce, candied bacon, and biscotti crumbles. “I don’t use an expensive contraption,” she says. “I throw some smoking chips in the bottom of a pan and put a perforated pan on top of it. Then, allow it to smoke away. It’s something I learned on my own.” She also likes to smoke vegetables, like corn, and sauces.

industry public house executive chef lia davidson-

Welling offers a toasty, melty Smoke Stack sandwich, which contains shaved ribeye, aged white cheddar, arugula, and horseradish on toasted sourdough.

Fuller says flavors in Szechuan food have been interesting to him. “We’re looking at all the different flavor combinations and preparations,” he says.

“We want to get back to simple food. I think the complex, odd flavor combinations and complex preparations are too much.”

Francois is seeing a trend of less is more.

“I challenge everybody, including myself, to create some dishes with three ingredients instead of adding 20,” he says. “Especially for a nice fish — maybe you add a segment of grapefruit or orange, a small amount of balsamic, and salt and pepper. The same goes for meat.”

Dalling has been paying attention to peoples’ current lifestyles and embracing the concept of comfort food. “A lot of things have changed, including eating patterns and schedules of meals,” he says. “Everyone has busy schedules, and choices could be partially due to the economy.” He says he finds, at Fairmont Pittsburgh, diners are eating smaller portions and more frequently throughout the day. “People want to eat things they understand — things they can relate to,” he says, referencing a “great macaroni and cheese.” “We’re getting back to the natural and simplistic approach to food, but done properly.”

apple-crusted salmon

With nusKie’s bacon grit

caKe, sWiss chard + maple

beurre blanc, omni

William penn hotel.

the sriracha obsession

where we found it:

the return of the Bloody Mary

on the bloody Mary bar at uP Modern italian in Shadyside

Sriracha foam-topped oysters on the half shell at Tamari in lawrenceville

Shrimp spring rolls with Sriracha aioli at Andora restaurant in Mt. lebanon

on the Cuban Sushi roll at Seviche in the Cultural district

This must-have brunch beverage is back — with a twist. bloody Mary bars, stocked with all of the mix-ins and flavor boosters your heart desires, from Sriracha to pepperoncinis, are all the rage at restaurants. P.S. bloody Marys (and bellinis) are on special for $5 on Saturdays and Sundays at uP.

Illustration by Samantha Casale.


the

Davidson-Welling has “executing well” at the top of her list when it comes to meat products. The restaurant uses a special blend of local, higher-end ground beef that’s delivered daily. “We like giving somebody that really good burger,” she says. “We braise our short ribs and pork in-house.” She and her team will never tire of bacon, she says. In fact, the wild boar bacon served on the Management Burger, with a cracked peppercorn crust, gorgonzola, an assortment of mushrooms, and caramelized onions (melted down for a day!) is a most-ordered item and certainly a conversation piece.

On the other hand, Fuller is so over bacon.

“I am ready for the hyper obsession with bacon and all things pork to back off a little bit because it’s ridiculous,” he says. “It won’t stop. There’s bacon-flavored everything.”

Bauer incorporates prosciutto in one of her classic brunch items, but with a twist. Her Eggs Benedict with poached eggs, a croissant, the Italian dry-cured ham, hollandaise, and home fries is one of Bistro 19’s best Sunday sellers.

Francois says our return to comfort food is reason for a recent short rib obsession. “People love the braising,” he says. “If you remember five to 10 years ago, you went to the store and they were giving away short ribs. Today, they can be more expensive than the tenderloin. A short rib dish has great flavor, and it’s fast to make.”

Davidson-Welling agrees. “Using wild boar, and say, truffle oil — it can be more exotic to the average person, but it’s still something people are very comfortable eating. I’m really happy with a solid sandwich and good products in it. It’s about braising right and creating a sauce to reduce to perfection. It’s just something that I don’t think needs messed with. I think it’s something that will stay a trend.”

{meat}

ménage a fois: a threesome of

foie gras, micro arugula, and

blacK squid inK caviar, paris 66.

the table

what’S hot: what’S not:roasted cauliflowerGolden raisinsblack squid ink caviarWild mushrooms (crimini, portobello, shiitake)Wild salmon

octopusGluten-free grains (quinoa, chia seeds)Coconut oilSmokey dishesAmuse-boucheoysters

large portionsMolecular gastronomyComplex preparationsfoods without flavorTrufflesCarbohydratesliquid nitrogen


MelloW yelloW Mango + pineapple

ThinK PinKBeets, strawberries, + cashews

As consumers awash in a sea of countless juice products, cleanses, and

appliances, we found ourselves wondering, why the sudden interest in juicing? Are juice cleanses nutritionally beneficial or — dare we say — elaborate, well-crafted marketing gimmicks? Before you decide for yourself, read this advice from local health experts.

Breaking it down“Juicing” is the process of extracting or pulverizing nutritional fibers found in fruits and vegetables by using a juicer,

Juicy detailsWe set out to discover the truth about juicing

— and the findings may surprise you

by lauren Wells | PhotograPhs by Cayla Zahoran | styling by allie Wist

perfect pours

such as the high-performance blending machine, Vitamix. Unlike blending, juicing separates the cell walls of these plant foods, providing the drinker powerful nutrients and antioxidants to consume. According to Janet McKee, Certified Holistic Health Counselor at SanaView, juiced fruits and vegetables provide a substantially greater amount of nutrients than fruits and vegetables that are consumed raw because the most nutritious elements are extracted, eliminating part of the digestive process. “When you eat a carrot, you get a few milligrams of [the antioxidant] beta-keratin,

which is incredibly healthy for you — but when you juice the carrot, you get four times more of the beta-keratin,” she explains.

Juicing: One-hit wonder, or lifelong practice?It’s important to understand that juicing is not a fad — as long as it’s done correctly. “There’s a lot of misconception out there, but [at SanaView] we’re seeing incredible health benefits [from juicing],” McKee says. “It’s a very powerful — and simple — way to heal the body.” Stacey Vespaziani, E-RYT, teacher, and owner of South Hills Power Yoga, concurs that juicing

is a continual process. “Eating healthy [during her cleanse] was effortless. Even now, three weeks after the cleanse, I am making better food choices than I was prior. In the future, I hope to do [juice cleanses] twice a year.”

Shed toxins, not poundsWhile it is likely that you will experience minor weight loss during a juice cleanse, it’s wise to be wary of products that are marketed specifically as weight loss tools. Any company that manufactures a juice product claiming to induce weight loss is looking to make a profit — not


MAndArin-CArroTMandarin oranges + carrots

Go GreenGreen grapes, pineapple, + spinach

provide long-lasting, healthy results. Rather than making weight loss your goal, Vespaziani recommends juice cleanses for “anyone who wants to eat in a cleaner, healthier way.” McKee suggests avoiding bottled juices, and instead, “juicing fresh, organic foods yourself — especially green, leafy vegetables.”

Power throughDon’t get discouraged if you’re not feeling great mid-cleanse. “It can take two to three days for the body to kick in to feeling vibrant and energized,” says McKee. In fact, by Day Two of her juice cleanse,

Vespaziani reported feeling tired and craving her normal food routine. “I was very sluggish and took a few naps throughout the day. I had to cancel my evening plans. I missed chewing,” she says. Despite her doubts, things were looking up on Day Three. “It made the fatigue of Day Two totally worth it. I woke up feeling energized and ready for the day.”

For a schedule of Janet McKee’s events, classes, and workshops on how to juice properly, visit sanaview.com. South Hills Power Yoga, southhillspoweryoga.com. Whole Foods Market, wholefoods.com.

ThInK PInK SmOOThIEBY AmAnDA cUTITTA, TEAm mEmBER + JUIcInG DEmO SPEcIAlIST, WhOlE FOODS mARKET PITTSBURGh

InGREDIEnTS:1⁄2 cup water or coconut water12 whole strawberries5-6 baby carrots or 1 whole carrot1⁄2 medium beet1/4 cup cashews1 Medjool date1⁄2 cup ice (optional, depending on

desired thickness)

Chef’s note: “Coconut water gives the juice added flavor and potassium,” says Cutitta.

DIREcTIOnS: Place all ingredients except strawberries in blender. blend for 90 seconds. Add strawberries and blend on high until smooth. Pour in glass and enjoy!

recipe

tip if you can, opt for organic fruits and veggies in your juices. “because your body isn’t working as hard to digest heavy foods during a cleanse, you’re immediately absorbing the nutrients from the juice into your cells — and you don’t want to absorb pesticides and herbicides,” McKee explains.


Restaurants are chosen for this dining guide because of their commitments to using local, seasonal ingredients, and because of their partnerships with local farms and food artisans. Their dedication makes dining out enjoyable and sustainable.

dining guide

lITTlE OASISThe heidelberg oasis has been known for its homemade pastas, Grandma Gilda’s delicious sauce, and the original

creation, “fish Parmesan,” since 1954. little oasis in bridgeville now carries on the family tradition of that homemade italian food, serving a third generation of

valued customers. This family-oriented business has long-standing partnerships with local vendors, such as Cellone’s

bakery and nappies, and supports the local farmers market in Cecil. 928 McLaughlin Run Road, Bridgeville.

412.319.7669. littleoasispgh.com.

RESTAURAnT EchOrestaurant eCho’s fresh, seasonal menus are created

by executive chef and owner brian hammond, whose 13 years of experience include working in Michelin-starred restaurants. order european-influenced, new American cuisine, featuring locally grown produce, locally raised

animals, and handcrafted breads, pasta, and sauces. The sophisticated, modern lounge features a towering white-on-white fireplace and an interior-lit, glass-walled wine room. Chic couches and chairs provide comfortable seating for patrons to enjoy more than 40 beers, as well as specialty

cocktails and appetizers. 1740 Route 228, Cranberry Township. 714.779.3246. restaurantecho.com.

PAPAGAllOexecutive chef and owner len Spampinato recognizes the benefit of preparing food with local ingredients. by

purchasing organic produce from various farmers markets in the South hills, he produces a variety of “fresh, hot, and delicious meals at the peak of their flavor.” he also uses lamb from Jamison farms, local applewood bacon,

and homemade sausage to enrich his breakfast and lunch selections. 1597 Washington Pike, Bridgeville.

412.564.5094. papagallo.us.

AnDYSThe feature bar of fairmont Pittsburgh hotel is one of the most captivating spots in the city, with exquisite interior

finishing, classic cocktails, and an extensive wine list. Chef Andrew Morrison pairs local cheeses and chocolates with

local wines for featured flights. 510 Market St., Downtown. 412.773.8848. andyswinebar.com.

BRADDOcK’S AmERIcAn BRASSERIE Childhood memories have prompted Chef brian Volmrich,

of braddock’s American brasserie in the renaissance hotel Pittsburgh, to form a bond with local farmers and be linked to the freshest and most local fare available.

“i can’t wait to start relationships with our outlying farmers,” Volmrich says. “i have such fond childhood memories of the duck pond and apple cider at Trax

farms. My anticipation grows for the bounty that awaits the restaurant this year.” 107 Sixth St., Downtown.

412.992.2005. braddocksrestaurant.com.

ThE vEnUE AT BEllA SERA bella Sera (Catering, Trattoria, and event Venue) consistently

strives to source locally grown products and patronize regional purveyors whenever possible. As pioneers of the green movement in food service locally, bella Sera’s staff

feels a responsibility to set a good example within the community it serves. 414 Morganza Road, Canonsburg.

724.745.5575. bellaserapgh.com.

Bridgeville

Cranberry township

downtownCanonsburg

Where art meets industryIn the heart of Pittsburgh, welcoming business

and theater crowds alike, Andys is the ideal spot to

unwind. Enjoy carefully selected snacks, wines,

beers and cocktails, perfectly paired by our chef and

sommelier. In a rich setting of pop-art and industrial

accents that celebrate the impact of Andy Warhol

and Andrew Carnegie, Andys is Pittsburgh’s premier

social destination—where art meets industry, and

where you meet the city.

For more information, please call 412 773 8848

510 Market Street, Pittsburgh

7221_FHR PGH Andys EDBLE_ALLEG_FA.indd 1 3/5/10 4:09:21 PM



lA vITE Chef eric Capozzi likes the “personal touch” that comes along with using local vendors to create meals for narcisi Winery’s

restaurant, la Vite. Capozzi sources ingredients from the local vendors at Pennsylvania Macaroni Company. “you know each other,” he says. “They trust you and you trust them.” 4578

Gibsonia Road, Gibsonia. 724.444.4744. narcisiwinery.com.

ThE PInES TAvERnThis historic restaurant has been growing its own produce

for the last 15 years in an effort to achieve 70 percent sustainability. Chef Jason Culp starts all of his crops from

seeds in the restaurant’s greenhouses and sells his surplus to neighboring restaurants. owner Mike novak has also made a commitment to Pittsburgh talent, festooning the

tavern’s walls with local art. 5018 Bakerstown Road, Gibsonia. 724.625.3252. thepinestavern.com.

FRAnKTUARYTo “redeem fast food, one frank at a time,” franktuary uses ingredients from local farms, including ron Gargasz Certified

organic farms, horizon View farms, and north Woods ranch. Choose the local, grass-fed beef frank, vegan tofu dog, or local sausage, and top with your favorite combination of condiments.

Two percent of the store’s profits are also donated to global and community charities. 325 Oliver St., Downtown. 3810 Butler Ave., Lawrenceville. 412.586.7224. franktuary.com.

PASTITSIOowner Matt bournias is a proud member of Penn’s Corner farm Alliance from which he sources lots of local produce for this Greek take-out restaurant. The mushrooms used

in his dishes are sourced from Wild Purveyors, and the meats come from Park farm and Kennedy farm. Pastitsio also enjoys weekly deliveries from local food

provider Paragon foods. 3716 Butler St., Lawrenceville. 412.586.7656. mygreektakeout.com.

TAmARIWith an ever-changing menu of interesting and exotic offerings, Tamari is consistently honored in the yearly “best of” lists in the

local press. fusing delicious components of latin and Asian cuisine, the menu features some of the most unique offerings in the city. for its innovative Asian-latin fusion cuisine, Tamari strives to utilize local vendors for produce. 3519 Butler St.,

Lawrenceville. 412.325.3435. 701 Warrendale Village Drive, Warrendale. 724.933.3155. tamaripgh.com.

cOFFEE TREE ROASTERSowner bill Swoop Jr. visits coffee farms annually to ensure his coffee beans are full-bodied and top quality. The coffee is then

roasted locally and sold to his customers fresh within eight days. Swoop is dedicated to fair trade practices and boasts a variety of coffee options in his four neighborhood shops. 299 Beverly Road, Mt. Lebanon. 412-344-4780. coffeetree.com.

cAFé IO Chef Jeff iovino attempts to utilize local food vendors as much as possible. he relies on Penn’s Corner farm

Alliance for food items and encourages other Pittsburgh vendors to go local. 300A Beverly Road, Mt. Lebanon.

412.440.0414. cafeio.com.

ThE SUPPER clUBfeaturing a farm-to-table room, where Chef Greg Andrews is committed to local foods. he has cultivated relationships with farms such as friendship, Jamison, and various cheese farms in the state, where he tries to buy their best product for a mutually beneficial relationship. he says it’s a health benefit for customers who are receiving the best products

from passionate farmers with a vested interest. 101 Ehalt St., Greensburg. 724.691.0536. supperclubgreensburg.com.

ThE EARnEST GOURmETThe earnest Gourmet starts early in the morning preparing

baked goods, salads, and entrees. Sarver’s hill farm provides most of the produce for dishes, such as asparagus

souffle and strawberry rhubarb cobbler. Chef and owner linda earnest opened The earnest Gourmet in 1991 to offer fresh, seasonal fare for lunch, as well as catering for business meetings, parties, and receptions. linda

comes from a family of farmers and strongly believes in supporting local farms and businesses. 646 S. Urania Ave.,

Greensburg. 724.834.2020. earnestgourmet.com.

SOlSTIcE RESTAURAnT AnD lOUnGEdespite being new to the Greensburg area, Chef Gary

Klinefelter of Solstice restaurant and lounge embraces the use of local vendors for ingredients. Klinefelter uses Spring Valley farm for vegetables and sprouts, Jamison farm for

lamb, and Schramm farm & orchards for berries. Klinefelter supports going local to help the environment, too. “it’s better

for everyone involved,” Klinefelter says. 911 Green St., Greensburg. 724.691.0006. solsticegbg.com.

gibsonia

greensburg

lAWRenCeVIlle

MT. leBAnOn

hABITAT habitat at the fairmont Pittsburgh uses local vendors in the

preparation of meals. While working to develop ties with local farmers, habitat sources meat from the Strip district

and lamb from Jamison farms. “We, at the fairmont, believe in being part of your local community,” Chef Jason dalling says. 510 Market St., Downtown. 412.773.8848.

habitatrestaurant.com.

SOnOmA GRIllE in an attempt to create the most delectable meals for customers, Sonoma Grille utilizes local vendors for the

freshest in-season ingredients to center its menu around. Chefs at Sonoma use Penn’s Corner farm Alliance to have access to a list of local farmers. Also, Sonoma uses grass-

fed beef from the farm of ron Gargasz and lamb from Jamison farms. 947 Penn Ave., Downtown. 412.679.1336.

thesonomagrille.com

garfield

QUIET STORmQuiet Storm is Pittsburgh’s leading vegetarian

and vegan-friendly restaurant. high regard for the environment and the local community is a main

priority of Quiet Storm, which uses biodegradable and compostable table materials and ingredients from

local food vendors, including hearth bakery, frankferd farms, Turner dairy, and Spring Creek Tofu. 5430 Penn Ave., Garfield. 412.661.9355. qspgh.com.

Photographs by Abby DiBenedetto + Cayla Zahoran.


lUccAexecutive Chef eric Von hansen loves using local ingredients. his fresh and delicious salad greens

come from Spring Valley farms, and he uses local lamb from elysian fields. 317 S. Craig St., Oakland. 412.682.3310. luccaristorante.com.

RED OAK cAFEowner dave Gancy calls Mose Miller of Miller farms “a

good friend.” he sources all of his restaurant’s eggs, meat, cheese, and produce from the new Wilmington farm. The fresh food aficionado is also partnered with Grow

Pittsburgh and Turner dairy. 3610 Forbes Ave., Oakland. 412.621.2221.

BOcKTOWn BEER AnD GRIllbocktown prides itself on the use of local vendors for their fresh, unique ingredients. Partners include east

end brewing, Cherry Valley organics, ricci’s Sausage, Signature desserts, Penn brewery, Prestogeorge

Coffee roasters, Mediterra bake house, Weiss Meats, Polish Pierogi, and Turner dairy. 690 Chauvet Drive,

Robinson. 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200. bocktown.com

BRGRbrGr offers a variety of handcrafted burgers, made

with a specialty blend of Angus chuck, sirloin, new york strip, and ribeye. Pair your burger or local hot dog with a spiked milkshake, float, local brew, or soda from natrona bottling Company. 5997 Penn Circle South, Shadyside.

412.362.2333. 20111 Route 19 & Freedom Road, Cranberry. 724.742.2333. brgrpgh.com.

cASBAhCasbah is a Pittsburgh restaurant that specializes

in Mediterranean-inspired cuisine. Many of the ingredients used in Casbah’s menu items are from

local vendors, including greens from Grow Pittsburgh, lamb meat from elysian fields farms, and berries and peaches from McConnell’s farm. Chef eli Wahl prefers local ingredients from farmers he can get to know on a personal level. 229 S. Highland Ave., Shadyside. 412.661.5656. bigburrito.com/casbah.

PARIS 66An eatery focused on “everyday french cuisine” in a

traditional bistro-style setting that brings a bit of Paris to Pittsburgh. 6018 Penn Circle South, Shadyside.

412.404.8166. paris66bistro.com.

ThE cAFé AT ThE FRIcKThe progressive American seasonal restaurant serves

dishes sourced from its own on-site greenhouse, operated by Grow Pittsburgh. The Cafe also is partnered

with the farmers’ Market Co-op of east liberty as well as Penn’s Corner farm Alliance. other produce is sourced from harvest Valley farm in Valencia and

Jamison lamb farm in latrobe. 7227 Reynolds St., Point Breeze. 412.371.0600. frickart.org.

SQUARE cAFE Square Cafe is a proud supporter of Grow Pittsburgh, sourcing fresh herbs and potatoes from the nonprofit. “our biggest and most favorite thing is their heirloom tomatoes,” says owner Sherree Goldstein. The cafe also sources milk and cheese

from Marburger dairy, coffee from Kiva han, and bread from Allegro hearth bakery. even the plates are made locally by

the riverside design Group, and the walls are bedecked with art from Pittsburgh talents. 1137 S. Braddock Ave., Regent

Square. 412.244.8002. square-cafe.com.

point breeze

RegenT SQUARe

ROBInSOn

ShADySIDe

Local Craft Beers on 16-Tap RotationOver 400 Bottle Choices

Beer Tastings Every Wednesday

Live Original Music Every Tuesday at 9 pm

Exceptional Homemade Food ‘til Midnight

Just off Robinson Town Centre Exit412.788.2333 · bocktown.com

Follow bocktowntapshot on Twitter!

BeerLocal.

ORBIS cAFFEorbis Caffe is a new addition to Washington road in Mt.

lebanon, offering coffee, espresso, tea, and tasty treats. A family-owned business, orbis Caffe offers brews made from

single-origin beans. 675 Washington Road, Mt. Lebanon. 412.563.1220. orbiscaffe.com.

ISABElA On GRAnDvIEWChef dan leiphart recognizes the value of using local

ingredients to not only create delicious fare, but also to support the community economy and environment. isabela

on Grandview sources from Penn’s Corner farmers Alliance, Jamison farms, and Miller farm. 1318 Grandview

Ave., Mt. Washington. 412.431.5882. isabelaongrandview.com.

WIllOWChef Andrew lise is committed to local seasonal

ingredients and designs his modern American menu in the north hills around the region’s bounty of produce, scouting

local farmers markets. he also features eichner’s farm chicken on the menu year-round. 634 Camp Horne Road,

North Hills. 412.847.1007. willowpgh.com.

lEGUmElegume, and its new, brother bar butterjoint, source from a community of growers, presenting a new menu daily, based on what’s available from farms and artisans, such as Grow Pittsburgh, Mildred’s daughters, Kistaco farms, Greenawalt

farms, Kennedy’s Meats, McConnell’s farm, So’ Journey farm, Jamison farm, heilman’s hogwash farm, ron Gargasz’s organic grass-fed beef, Mushrooms for life, and hidden hills dairy. 214

N. Craig St., Oakland. 412.621.2700. legumebistro.com.

MT. WAShIngTOn

nORTh hIllS

OAKlAnD

Photographs by Cayla Zahoran.


rosemary

DOnTE’S PIzzERIA donte’s was established in May 2006 by dwaine Marasco,

who has been in the pizza industry for more than two decades. donte’s takes great pride in using the freshest

ingredients by shredding its own cheese, rolling fresh dough daily, making homemade meatballs, and serving to order. The food is brought in an as-needed basis from local vendors. donte’s invites you to bring your own beer or wine and enjoy the menu offerings. 6409 Brownsville Road, South

Park. 412.655.2004. 3805 Willow Ave., Castle Shannon, 412.688.2522. dontespizzeria.com.

KAYATo make the most of the island-inspired cuisine offered at Kaya, the freshest ingredients available are used to mirror authentic island fare. Chefs at Kaya use Penn’s Corner farmers Alliance, McConnell’s farm (especially

for their famous peaches), heritage farms, and harvest Valley farms. Kaya also receives produce from Amish farmer Mose Miller. 2000 Smallman St., Strip District.

412.261.6565. bigburrito.com/kaya.

SPOOnSpoon features a Modern American, “farm to table” menu that is driven by local and sustainable products from the Pittsburgh region. Spoon also offers an extensive and unique cocktail selection, in addition to a diverse wine menu designed by the certified sommelier. 134 South

Highland Ave., Shadyside. 412.362.6001. spoonpgh.com.

OTB BIcYclE cAFEThe South Side cafe is in talks with local farmers and

growers for the upcoming spring and summer season, but managing partner Marty Maloney says that diners

are always asking for its local beers, which is why east end brewery and Church brew Works ales are always on tap. “They’re good partners to have in the city,” he says, “especially for out-of-towners who come in and ask, ‘What do you have that’s local?’” 2518 E. Carson St., South Side.

412.381.3698. otbbicyclecafe.com.

WIlD ROSEmARYonce only a dream in the heads of co-owners Chef Gloria fortunato, chief designer/manager Cathleen enders, and

baker lynne bielewicz, Wild rosemary bistro has become a favorite with restaurant-goers craving a unique blend of italian and Mediterranean cuisine. The ever-changing menu features

the freshest in-season ingredients available from local vendors, such as fede Artisan Pasta. Wild rosemary bistro refrains from

serving a la carte as dinner is served “one course” with Chef Gloria’s signature “rocket” salad. 1469 Bower Hill Road, Upper

St. Clair. 412.221.1232. wildrosemary.com.

cIOPPInOSupporting local farmers and reaping the benefits of the freshest ingredients available are important to executive Chef Greg Alauzen. Alauzen sources lamb from elysian

farm, produce from Janoski’s farm and Mathews farms, chicken from Park farms, and honeycomb from bees-r-us Apiaries. using local produce gives chefs a longer window to utilize the vegetables, Alauzen says. “We try to support the local farmers as much as we can,” he says. “There’s

nothing like local tomatoes.” 2350 Railroad St., Strip District, 412.281.6593. cioppinoofpittsburgh.com.

SAvOYChef Kevin Watson of SAVoy believes in using the best of what our local community and farms can offer. he

sources lamb from elysian fields lamb in Greene County, poultry from Stambolis Poultry Market in braddock, and

proteins from Strip district Meats to create award-winning appetizers and unique food pairings. SAVoy also supports breadworks, la Prima espresso, and Marty’s Market, and a number of menu items can be made gluten-free. 2623 Penn Ave., Strip District. 412.281.0660. savoypgh.com.

ThE SPRInGhOUSEThe Springhouse has happy cows. not the ones from

the commercials, but the ones they feed and milk themselves, which they use for all of their dairy products.

owner Marcia opp says her family is committed to buying local produce from Simmons and Matthews farm

and to making all of their baked goods from scratch. This business is “the real thing on the real farm.” 1531

Route 136, Washington. 724.228.3339. springhousemarket.com.

SOUTh PARK

UPPeR ST. ClAIR

SOUTh SIDe

STRIP DISTRICT

Washington

SOBA forming a relationship with local farmers is an important

aspect in obtaining the highest quality ingredients for Soba’s Chef danielle Cain. Soba’s guests are served

pork from Cunningham Meats and produce from Penn’s Corner farm Alliance, Golden harvest farms, and Cherry Valley organics. “i like the fact that we’re supporting the people who grow and nurture our wonderful ingredients,” Cain says. “hopefully, we’re also helping the environment

in some way.” 5847 Ellsworth Ave., Shadyside. 412.362.5656. bigburrito.com/soba.

Bicycle CafeoTbver

he ar

SOUTH SIDE P IT TSBURGH

Photograph by Adam Milliron.


EDIBLE ALLEGHENY Directory

nATURE’S TABlEERIE

CRAWFORD

WARRENMCKEAN TIOGA

YORK

LANCASTERCHESTER

SULLIVAN

NORTH-

UMBERLAND

LUZERNE

WYOMING LACKA-WANNA

BRADFORD

BERKS

DELA-WARE

LEHIGH

PHILADELPHIA

BUCKS

SCHUYLKILL

MONTGOMERY

LEBANON

DAUPHIN

WAYNE

PIKE

MONROE

NORTHAMPTONCARBON

COLUMBIA

SUSQUEHANNA

LYCOMING

MONTOUR

FRANKLIN

CLINTON

CENTRE

HUNTINGDON

FULTON

POTTER

UNION

SNYDER

PERRY

ADAMS

CUMBERLAND

MIFFLIN

JUNIATA

BEDFORD

BLAIR

CLEARFIELD

CAMBRIA

C AMERONELKFOREST

INDIANA

SOMERSET

VENANGO

BUTLER

WESTMORELAND

FAYETTE

CLARIONJEFFERSON

ARMSTRONG

MERCER

BEAVER

ALLEGHENY

WASHINGTON

GREENE

LAWRENCE

Find the region’s best hArVest oFFerings

BAKERIESBOlDY’S hOmEmADE GOODIESfamily-run bakery boasting and assortment of fresh-made donuts, pastries, pies, cakes for all occasions, cookies, breads, and more. 663 Pittsburgh Road, Butler. 724.586.5567. boldysbakery.com.

BREADWORKSAttracting customers from all over, breadworks has some of the best bread around. 2110 Brighton Road, North Side. 412.231.7555.breadworkspgh.com

DOzEn BAKE ShOPA full-service bakery and cafe with two locations, utilizing local suppliers as much as possible and engaging in environmentally-friendly practices including recycling, composting, and even some very small-scale farming. 3511 Butler St., Lawrenceville. 412.683.2327. 417 S. Craig St., Oakland. 412.682.1718. dozenbakeshop.com.

BREWERIESBARlEY’S & hOPSA cross between a German biergarten and a new orleans-style coffee house (hold the coffee), offering an enormous variety of imports and microbrews. 5217 Library Road, Bethel Park. 412.854.4253. barleysandhops.com.

BOcKTOWn BEER & GRIll it’s the “Place to beer,” offering 16 craft taps and food until midnight. 609 Chauvet Drive, Robinson. 412.788.2333. Beaver Valley Mall, Monaca. 724.728.7200.bocktown.com.

chURch BREW WORKSVoted a top 10 venue in America to drink a draft beer by USA Today in 2011. 3525 Liberty Ave., Lawrenceville. 412.688.8200. churchbrew.com.

ERIE BREWInG cOmPAnYerie’s only independently owned microbrewery whose quality, handcrafted beers can be found across various states on the east Coast. 1213 Veshecco Drive, Erie. 814.459.7741. eriebrewingco.com.

hOFBRAUhAUS PITTSBURGhAll the beer, food, and fun of the famous Munich bier hall, located in the SouthSide Works. enjoy the traditions of Germany that made the hofbrauhaus famous. SouthSide Works, 2705 S. Water St., South Side. 412.224.2328. hofbrauhauspittsburgh.com.

PEnn BREWERYPittsburgh’s oldest and largest brewery, housed in the mid nineteenth-century landmark e&o brewery building

in the north Side’s deutschtown neighborhood. 800 Vinial St., North Side. 412.237.9400 pennbrew.com.

cOFFEE cOmPAnIESESPRESSO A mAnOAn espresso bar providing high-quality espresso and coffee beverages in a relaxed and friendly atmosphere. 3623 Butler St., Lawrenceville. 412.918.1864. espressoamano.com. lA PRImA ESPRESSO Certified fair trade and organic coffee roaster since 1988. 20th and Smallman Streets, Strip District. 412.565.7070. laprima.com.

PRESTOGEORGE FInE FOODS Selling a large selection of coffees and teas with a specialty store charm for over 50 years. 1719 Penn Ave., Strip District. 412.471.0133. prestogeorge.com.

FARmSAllegheny County BEccARI’S FARm mARKET5095 Thoms Run Road, Oakdale. 412.221.8768.beccaris.com.

BEDnER FARm mARKET 1520 Bower Hill Road,Bridgeville. 412.221.5525.

BlAcKBERRY mEADOWS FARm7115 Ridge Road, Natrona Heights. 724.226.3939.

chRISTOFF GREEn hOUSES 41 Prestley Road, Bridgeville. 412.221.9275.

chURchvIEW FARmChurchview Avenue Exit, Baldwin. 412.496.5623.churchviewfarmpgh.com.

DIllnER FAmIlY FARm4140 Sandy Hill Road. Gibsonia. 724.444.6594. dillnerfamilyfarm.com.

EIchnER’S FARm mARKET & GREEnhOUSES285 Richard Road,Wexford. 724.935.2131. FARmERS’ mARKET cOOPERATIvE OF EAST lIBERTY334 N. Sheridan Ave.,East Liberty. 412.661.4414. farmersmarketcooperativeofeast liberty.com. Saturday, 5 a.m.-noon.

JAnOSKI’S FARm AnDGREEnhOUSE1714 State Route 30,Clinton. 724.899.3438.janoskis.com.


mISh FARmS mEAT mARKET80 Oak Road, Gibsonia. 724.449.6328.mishfarms.com.

OnE WOmAn FARm5857 Valencia Road, Gibsonia. 412.913.7700. onewomanfarm.com.

PITTSBURGh PUBlIc mARKET In ThE STRIP Pittsburgh Produce Terminal, Smallman and 17th streets, Strip District. 412.281.4505.pittsburghpublicmarket.org.friday, 10 a.m.-4 p.m.Saturday, 9 a.m.-5 p.m.Sunday, 10 a.m.-4 p.m

REIllY’S SUmmER SEAT FARm1120 Roosevelt Road,North Hills. 412.364.8270.reillyssummerseatfarm.com.

ShEnOT FARm mARKET3754 Wexford Run Road, Wexford. 724.935.2542. shenotfarm.com.

SOERGEl ORchARDS FARm mARKET & GARDEn2573 Brandt School Road, Wexford. 724.935.1743.soergels.com.

Armstrong CountycOllIER hIll FARm398 State Route 1034, Templeton. 724.545.1339.

cREEKSIDE mUShROOmSOne Moonlight Drive,Worthington. 724.297.5491.creeksidemushrooms.com.

FIvE ElEmEnTS FARm405 Hogg Road, Worthington. 724.575.0317. fiveelementsfarm.blogspot.com.

GOlDEn hARvEST FARm1633 Markle Road, Leechburg. 724.337.3023.

POUnDS TURKEY FARm4200 Melwood Road, Leechburg. 724.845.7661.poundsturkeyfarm.com.

BeAver CountyKRETSchmAnn ORGAnIc FARm257 Zeigler Road, Rochester. 724.452.7189.kretschmannfarm.com.

mARBURGER DAIRY1506 Mars Evans City Road, Evans City. 724.538.4800.marburgerdairy.com.

Butler CountyAlPAcA DE mODA lUxURY BOUTIQUE1120 Three Degree Road,Butler. 724.586.2412.sunsethillsalpacas.com.

BREncKlE’S FARm mARKETS3814 Mt. Troy Road, Reserve Twp. 412.821.2566. 543 Evans City Road, Butler. 724.482.4990. brenckles.com.

FREEDOm FARmS795 Pittsburgh Road, Butler. 724.586.5551.freedomfarmspa.com.

hARvEST vAllEY FARmS125 Ida Lane, Valencia. 724.443.5869 harvestvalleyfarms.com.Monday-friday, 10 a.m.-6 p.m. Saturday, 9 a.m.-5 p.m. Sunday, 10 a.m.-5 p.m.

hARvEST vIEW FARmAnD mARKET143 Eagle Mill Road, Butler. 724.282.8038.harvestviewfarm.com.

hEIlmAn’S hOGWASh FARm162 Elliott Road, Sarver. 724.353.1411.

JAROSInSKI FARmS444 Cole Road, Sarver. 412.398.9813.

lEIchER FAmIlY FARm259 Oak Road, Chicora. 724.445.2471 leicherfarm.com. Monday-Saturday, 10 a.m.-6 p.m.

PROSPEcT mEADOW FARm136 N. Franklin St., Prospect. 724.290.5484.

SIlvER WhEEl FARm141 Porter Road, Harrisville. 724.735.4054. silverwheelfarm.net.

SUnSET hIllS FARm1120 Three Degree Road,Butler. 724.586.2412.sunsethillsalpacas.com.

CAmBriA CountyBlUE GOOSE FARm2965 Blue Goose Road, Nicktown. 814.948.7188. bluegoosefarmnicktown.com.

ClArion CountyclARIOn RIvER ORGAnIcS824 Whitmer Road, Sligo. 814.603.1022.clarionriverorganics.com.

lEAThERWOOD STOcK FARm215 Angus Lane, New Bethlehem. 814.275.1400.

SchmUcKER FAmIlY FARm6983 Route 58, Emlenton.

CrAwford CountyFRESh FROm ThE vInES18374 State Hwy. 98, Meadville. 814.763.4606. freshfromthevines.com.

erie CountyWOODEn nIcKEl BUFFAlO FARm5970 Koman Road,Edinboro. 814.734.2833.woodennickelbuffalo.com.

fAyette CountylAUREl mAll & FlEA mARKET1952 University Drive, Connellsville. 724.626.0160.

forest CountyEDIBlE EARTh FARmU.S. 62, Tionesta. 814.303.9663.edibleearthfarm.com.

PlEASAnT vAllEY FARmS4792 Sage Road, Tionesta. 814.755.3911. pleasantvalleyfarm.weebly.com.

greene CountyElYSIAn FIElDS FARm844 Craynes Run Road, Waynesburg. 724.852.1076.purebredlamb.com.

lAwrenCe CountyBURnS AnGUS FARm101 Orchard Road, New Wilmington. 724.946.3125.burnsangus.com.

DAWSOn’S ORchARDS122 Petersburg Road,Enon Valley. 800.328.2775.dawsonsorchards.com.

GREEn cIRclE FARmNew Castle. 412.427.7549. greencirclefarmpa.com.

PASTURE mAID cREAmERY571 Cow Path Lane, New Castle.

STRAmBA FARm2331 Chewton Wurtemburg Road, Wampum. 724.752.4146. strambafarmalpacas.com.

merCer CountylEnGEl BROThERS FARm & mARKET1346 Mercer Grove City Road, Mercer. 724.748.4932.

ThREE SISTERS FARm134 Obitz Road, Sandy Lake. 724.376.2797. bioshelter.com.


ridgwAy-elkCounty RIDGWAY-ElK cOUnTY hERITAGE FARm28235 Lake City Road, Ridgway. 814.772.0210. burnsheritagefarm.com.

somerset CountylAmBERT mOUnTAIn AcRES Inc. 3060 Lambert Mountain Road, Cairnbrook. 814.754.8271.

wAshington County BEDIllIOn hOnEY FARm1179 Burgettstown Road, Hickory. 724.747.4645. bedillionhoneyfarm.com.

BEDnER’S FARm & GREEnhOUSE315 Coleman Road, McDonald. 724.926.2541. bednersgreenhouse.com.

chERRY vAllEY ORGAnIcS518 Joffre-Cherry Valley Road, Burgettstown. 724.947.2970. cherryvalleyorganics.com.

DESTInY hIll FARm1069 S. Main St., Washington. 724.222.3015. destinyhill.com.

EmERAlD vAllEY ARTISAnS2184 E. National Pike, Scenery Hill. 724.323.3324. emeraldvalleyartisans.com.

mAnchESTER FARmS52 Manchester Lane,Avella. 203.858.7778.manchester-farms.com.

mATThEWS FAmIlY FARm116 Matthews Road, Eighty Four. 724.239.2118. matthewsfamilyfarm.com.

PlEASAnT vAllEY ORGAnIc FARm25 Pine Run Road, Amity. 202.213.5237.pleasantvalleyorganicfarm.com.

SImmOnS FARm170 Simmons Road,McMurray. 724.941.1490. 2816 Washington Road,Route 19 Market, McMurray. 724.941.7540. simmonsfarm.com

TRAx FARmS528 Trax Road, Finleyville. 412.835.3246 traxfarms.com.

TRIPlE B FARmS823 Berry Lane, Monongahela. 724.258.3557. triplebfarms.com.

WEAThERBURY FARm1061 Sugar Run Road, Avella. 724.587.3763. weatherburyfarm.com.

vISTAmOnT FARmS1014 Daniels Run Road, Scenery Hill. 724.884.5387. vistamontfarms.com.

vOlKAR FARm mARKET3132 National Pike, Richeyville. 724.632.5877.

westmorelAnd County FREEDOm FARmS cAFE & cARRY-OUT

4323 Shearsburg Road, New Kensington. freedomfarmspa.com.

FRIEnDShIP FARmS147 Friendship Farm Road, Latrobe. 724.423.1545. friendshipfarms.com.JAmISOn FARm171 Jamison Lane, Latrobe. 800.237.5262. jamisonfarm.com.

lOnE mAPlE FARmS259 Lone Maple Drive, New Alexandria, 724.668.7358.

mORRIS ORGAnIc FARm110 Slebodnik Road, Irwin. 724.446.3521.morrisorganic.com.

POUnDS’ TURKEY FARm & mARKET 4200 Melwood Road, Leechburg. 724.845.7661.poundsturkeyfarm.com.

SAnD hIll BERRIES FARm304 Deer Field Road, Mt. Pleasant. 724.547.4760. sandhillberries.com.

SARvER’S hIll ORGAnIc FARm438 Old State Route 66, Greensburg. 724.834.2334. sarverhillfarm.org.

SchRAmm FARmS & ORchARDS1002 Blank Road, Jeannette. 724.744.7320. schrammfarms.com.

mARKETSDElAllO AUThEnTIc ITAlIAn mARKETPlAcE domestic and imported cheeses, olives, and antipasto, as well as seasonal prepared foods made fresh daily. 6390 Route 30 East, Jeannette. 724.523.6577. delallo.com.

EAST EnD FOOD cO-OP The only consumer-owned natural food store in Pittsburgh offers certified organic produce, herbs, bulk foods, hard to find items for special dietary needs and more. 7516 Meade St., East Liberty. 412.242.3598. GIAnT EAGlE mARKET DISTRIcTfresh produce, a variety of meat and seafood, domestic and imported cheese, and your favorite staples from Giant eagle. marketdistrict.com.

GlUTEn FREE zOnEnow you have choices! Shelves are stocked with a variety of gluten-free products and baked goods, along with a dedicated deli, Grab ‘n Go items, and freshly baked pizza! Rosa Court Shops, 4430 William Penn Hwy., Murrysville. 724.327.5000. yourglutenfreehealth.com.

mARTY’S mARKETA community-minded specialty food market and cafe that celebrates Pittsburgh’s rich cultural & agricultural diversity through food. 2301 Smallman St., Strip District. 412.586.7177. martysmarket.com.

Photograph by Allie Wist.


nATURE’S WAY mARKET natural grocery store, featuring certified organic food, gluten-free products, and more. 796 Highland Ave., Greensburg. 724.836.3524. natureswaymarket.net.

PEnn’S cORnER FARm AllIAncElocal farmer’s co-op. 6400 hamilton Ave., homewood. 412.363.1971. pennscorner.com.

QUAlITY GARDEnS large selection of annuals, perennials, trees, water plants, as well as a farmers’ market. 409 Route 228, Valencia. 724.625.2770. quality-gardens.com.

SUnnY BRIDGE nATURAl FOODS offers a wide variety of natural and organic foods, and boasts the largest low carb and gluten-free sections in the area. 130 Gallery Drive, McMurray. 724.942.5800. sunnybridgenaturalfoods.com.

ThE SPRInGhOUSEKnown for its ice cream and fresh milk, the Spring house family farm has grown to feature a buffet-style restaurant, a bakery with goodies from scratch, a smokehouse, and a catering service. 1531 Route 136, Washington. 724.228.3339. springhousemarket.com.

WhOlE FOODS mARKET Selling the highest quality natural and organic products. 5880 Centre Ave., East Liberty. 412.441.7960. 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.

RESTAURAnTSAnDREW’S STEAKhOUSEA contemporary steak and fresh seafood restaurant and offering an exclusive wine list. 777 Casino Drive, North Shore. 412.231.7777. theriverscasino.com.

AnGElO’S RESTAURAnTThis italian restaurant boasts a creative menu filled with pride for traditional offerings. 2109 N. Franklin Drive, Washington. 724.222.7120. angelosrestaurant.com.

cAFé PhIPPSlocated at Phipps Conservatory & botanical Gardens, this establishment is Green restaurant Certified and features sustainable serving materials and organic, locally grown food. One Schenley Park, Oakland. 412. 622.6914. phipps.conservatory.org.

cUREextra local, urban, Mediterranean, byob restaurant. Chef Justin Severino’s vision is for the restaurant to be a reflection of the seasons in Western Pennsylvania and its local farms. 5336 Butler St., Lawrenceville. 412.252.2595. curepittsburgh.com.

DIASPORA RESTAURAnT GROUPA restaurant group including Abay ethiopian Cuisine, Alma Pan-latin Kitchen, and diaspora Catering. 7600 and 7606 Forbes Ave., Regent Square. 412.727.6320. almapgh.com.

lA cASAold-school tapas and wine with fusion flair. 5884 Ellsworth Ave., Shadyside. 412.441.3090. casablanca212.com.

mccORmIcK & SchmIcK’S SEAFOOD RESTAURAnTThe nation’s premier family of seafood restaurants designed to create an inviting, original, and relaxed atmosphere, where guests can enjoy the highest quality dining experience. SouthSide Works, 2667 Sidney St., South Side. 412.432.3260. 301 Fifth Ave., Downtown. 412.201.6992. mccormickandschmicks.com.

OSTERIA 2350 & OSTERIA 100Casual italian eating establishments, similar to a tavern, less formal than a ristorante or trattoria, offering seasonal dishes featuring local ingredients. 2350 Railroad Street, Strip District. 412.281.6595. 100 Wood St., Downtown. 412.586.7743. cioppinogroup.com.

SAvOYhave a great meal and have a great time! Much more than just a restaurant, you never know who might be in the same room at Savoy. Chef Kevin Watson leads the kitchen with delicious culinary offerings. 2623 Penn Ave., Strip district. 412.281.0660. savoypgh.com.

UPA new restaurant by the owners of Walnut Grill, up features preparations of the finest ingredients, offering fused, diverse culinary styles and a completely redesigned dining room and lounge. 5500 Walnut St., Shadyside. 412.688.8220. upkitchen.com.

WAlnUT GRIllenjoy fresh, upscale casual dining, fit for the entire family at three locations. order from the diverse, chef-driven menu. 12599 Perry Hwy., Wexford. 724.933.8410. 911 Freeport Road, Fox Chapel. 412.782.4768. 660 Washington Road, Mt. Lebanon. 412.668.0951. walnutgroverestaurant.com.

SchOOlSchAThAm UnIvERSITY A private, selective, fully accredited, nonsectarian institution offering baccalaureate degrees to women only, co-ed graduate programs. 1 Woodland Road, Shadyside. 412.365.1100. chatham.edu.

300 Beverly Road, Mt Lebanon412.344.7434

www.wildpurveyors.com Follow: @WildPurveyors


chOP, WOK, AnD TAlK! Asian and specialty cooking school for cooks of all skill levels. 5404 Penn Ave., Bloomfield. 412.362.0679. chopwoktalk.com. ThE PEnnSYlvAnIA cYBER chARTER SchOOl The premier online K-12 educational provider, offering the best technology, personal instruction, and an approved curriculum. 1000 Third St., Beaver. 724.643.1180. pacyber.org.

ROBERT mORRIS UnIvERSITYA 5,000-student university offering 60 undergraduate degree programs and 20 graduate degree programs, located approximately 20 minutes from downtown Pittsburgh. 6001 University Blvd., Moon Township. 800.762.0097. rmu.edu.

SPEcIAlTYAlPAcA DE mODA BOUTIQUESunset hills farm Alpacas boutique for fashions that fit your lifestyle, carrying the finest alpaca products from clothing to specialty home products, and more. 1120 Three Degree Road, Butler. 724.586.2412. sunsethillsalpacas.com. alpacademoda.com.

EDIBlE ARRAnGEmEnTS fresh fruit bouquets to make any occasion special, made with premium fruit arranged in a variety of stunning displays. 6401 Penn Ave., Lawrenceville. 412.441.2270. ediblearrangements.com.

lOOm ExQUISITE TExTIlESloom Textiles provides exquisite textiles for all of your decorating, upholstery, and sewing needs. 2124 Penn Ave., Strip District. 412.586.4346. loomshowroom.com.

mERAnTE GIFTSCelebrating all things italian since 1983. 4723 Liberty Ave., Bloomfield. 412.682.3370. merante-gifts.com.

mAmA ROSA’S for all natural, italian classics, Mama rosa’s is the place for locally made sauces without any preservatives or sugar added. 263 Old Plank Road, Butler. 724.287.7315. butlersmamarosas.com.

PA WInE & SPIRITSShopping at finewineandgoodspirits.com is fast and convenient. The Pennsylvania liquor Control board is the largest purchaser of wine and liquor in the united States, offering a truly wide selection and unique discounts. locate a nearby physical store on the website as well. finewineandgoodspirits.com.

PEOPlES nATURAl GASSince its founding in 1885, Peoples natural Gas has been providing Western Pennsylvania with clean, safe and reliable natural gas. 800.764.0111. peoples-gas.com.

PITTSBURGh PARKS cOnSERvAncYfounded in december 1996 by a group of citizens concerned with the deteriorating conditions of Pittsburgh’s parks. Since then, the Parks Conservancy has raised more than $50 million toward park improvements for frick, highland, riverview, and Schenley Parks. 412.682.7275. pittsburghparks.org.

TEn ThOUSAnD vIllAGESA fair Trade retailer of artisan-crafted home decor, personal accessories, and gift items from across the globe, made by more than 130 artisan groups in some 38 countries. 5824 Forbes Ave., Squirrel Hill. 412.421.2160. pittsburgh.tenthousandvillages.com.

TURnER DAIRYTurner dairy has been setting a higher standard since 1930 and takes pride in producing the highest quality of dairy products available. in addition to dairy products, they’ve been producing Pittsburgh’s favorite iced tea for more than three decades. 1049 Jefferson Road, Penn Hills. 412.372.2211. turnerdairy.net.

STAnDInG chImnEYA store, a gallery, and a destination, located on a farm dating back to the mid-1880’s. open the first Saturday of each month from 10 a.m. to 4 p.m., March through december. 566 Paden Road, New Castle. 724.336.5224. standingchimney.com.

WIlD PURvEYORSSpecialty foods market offering organic produce, hormone- and antibiotic-free meats and poultry, cultivated mushrooms, GMo-free grains and flour, aged raw milk cheeses, rbST-free raw milk, eggs, wild mushrooms, plants, and berries, all from Pennsylvania’s farms and forests. 5308 butler St., lawrenceville. 412.206.9453. wildpurveyors.com.

TRAvElFAIRmOnT PITTSBURGhlocated in the heart of Pittsburgh’s business, cultural, and retail hub, and offering superb and distinctive guest serves and accommodations in a luxury setting. 510 Market St., Downtown. 412.773.8800. fairmont.com/pittsburgh.

FAllInGWATER America’s most famous architect, frank lloyd Wright, designed fallingwater for his clients, the Kaufmann family. it instantly became famous, and today it is a national historic landmark. Available for tours. 1491 Mill Run Road, Mill Run. 724.329.8501. fallingwater.org.

GREEnE cOUnTY TOURIST PROmOTIOn AGEncYThe center provides you with everything and anything you need to know about visiting “nature’s Corner of northern Charm and Southern hospitality.” 19 S. Washington St., Fort Jackson Building, Waynesburg. 724.627.8687. gogreenecounty.org.



lAUREl hIGhlAnDS vISITORS BUREAUVisit the laurel highlands to enjoy breathtaking natural scenery, renowned cultural and historic sites, festivals, special events, winter sports, and more. 800.333.5661. laurelhighlands.org.

OGlEBAY RESORT & cOnFEREncE cEnTERPrime business meeting and vacation spot, featuring golf courses, fine dining, lodge or cottage accommodations, and recreation activities for the entire family. 465 Lodge Drive, Wheeling, W. Va. 800.624.6988. oglebay-resort.com.

ThE STARGAzER BED & BREAKFASToffering an out-of-the city bed and breakfast experience at Sunset hills farm, with farm stay and shadow programs. 1120 Three Degree Road, Butler. 724.586.2412. stargazerbedandbreakfast.com. SUnRISE cABIn BED & BREAKFASTA traditional log cabin-type bed and breakfast available at Sunset hills farm. 1120 Three Degree Road, Butler. 724.586.2412. sunrisecabinbedandbreakfast.com.

WEllnESSAT Om YOGAdedicated to offering yoga after the iyengar style in a comfortable and inviting atmosphere in the dormont borough recreation Center. 1801 Dormont Ave., Dormont. 412.818.4151. atomyogapittsburgh.com.

BIKRAm YOGA PITTSBURGhfully affiliated and certified by bikram’s yoga College of india, and dedicated to providing the highest quality classes and services to the Pittsburgh area. 3418 Penn Ave., Strip District. 412.513.5000. bypgh.com.

BYS YOGAoffering every individual the opportunity to enhance physical, mental, and spiritual well-being through yoga. They aim to create a safe, friendly, and welcoming environment for our students to explore and experience yoga. 1113 E. Carson St., South Side. 412.481.YOGA. bys-yoga.com. ThE BREAThE PROJEcTA coalition of residents, businesses, government and many other groups in southwestern Pennsylvania that are working together to clean up our air for the health of our families and economy. breatheproject.org.

chAnGInG SEASOnS cEnTER FOR cOnScIOUS lIvInG holistic learning center dedicated to the well-being of the human spirit and the natural world through fostering the environment. 300 Cedar Hill Drive, McMurray. 724.941.2182. changingseasonscenter.com.

FITWEll STUDIOSA premier service provider of Pilates, yoga, and traditional group fitness to Pittsburgh’s community, serving the north hills, Wexford, Cranberry, Treesdale, and the Pittsburgh area through community centers, schools, corporations, and local fitness facilities. 8000 McKnight Road, Suite 141, North Hills. 724.935.2220. fitwellstudios.com.

hImAlAYAn InSTITUTEA leader in the field of yoga, meditation, spirituality, and holistic health. 300 Beverly Road, Mt. Lebanon. 412.344.7434. hipyoga.org.

JAnET mcKEE, hOlISTIc hEAlTh cOUnSElORJanet McKee has a private practice where she helps her clients reach their personal wellness goals with holistic healing and nutrition. 724.417.6695. janetmckee.com.

lUlUlEmOn AThlETIcATechnical athletic apparel for yoga, running, dancing, and most other sweaty pursuits. lululemon also hosts in-store events, ranging from self-defense to goal-setting workshops to complimentary classes led by community ambassadors. 5520 Walnut St., Shadyside. 412.687.3592. Ross Park Mall, 1000 Ross Park Mall Drive, North Hills. 412.358.9538. lululemon.com.

mOOnGlOW YOGAoffering natural ways to relieve stress with a path to a healthier lifestyle through various classes and workshops. 534 W. Otterman St., Greensburg. 1906 Penn Ave., Strip District. 412.551.1555. moonglowyoga.com.

SchOOlhOUSE YOGAoffering various yoga classes and workshops for everyone from runners, to cyclists, to yoga beginners at five locations in the region. 2401 Smallman St., Strip District. 2010 Murray Ave., Squirrel Hill. 5417 Walnut St., Shadyside. 7210 McKnight Road, North Hills. 412.401.4444. schoolhouseyoga.com.

SOUTh hIllS POWER YOGAoffering both heated & non-heated power vinyasa yoga classes as well as gentle yoga and monthly workshops. 3045 W. Liberty Ave., Dormont. 412.207.9535. 4145 Washington Road, McMurray. 724.260.0011. southhillspoweryoga.com.

UPmc mYhEAlTh Myhealth is a one-stop shop for managing your health. UPMC Health Plan, 888.876.2756. upmchealthplan.com.

ThE WEllnESS chEF Chef Colombe fruehauf teaches the importance of understanding which foods best enhance optimum functioning and healing. 724.238.2271. thewellnesschef.co.

YmcAoffering programs that build a healthy spirit, mind and body for all. 420 Fort Duquesne Blvd. Suite 625, Downtown. 412.227.3800. ymcaofpittsburgh.org.

WInERIESchRISTIAn W. KlAY WInERY Award-winning wines and a restored 1880s barn, private events. 412 Fayette Springs Road, Chalk Hill. 724.439.3424. cwklaywinery.com.

GERvASI vInEYARDProviding the total vineyard experience, featuring a bistro, winery, marketplace, cucina, and villas. 1700 55th Street NE, Canton, Ohio. 330.497.1000. gervasivineyard.com.

GlADES PIKE WInERY Twenty-plus varieties of award-winning wines. 2208 Glades Pike, Somerset. 814.445.3753. gladespikewinery.com.

GREEnDAncE WInERY A variety of wines from reds and white to blushes. 306 Deerfield Road, Mt. Pleasant. 724.547.6500. greendancewinery.com.

J&D WInERYfocused on making small batches of the highest quality wine by using a variety of American and french hybrid grapes. J&D Cellars, 290 Roupe Road, Eighty Four. 724.579.9897. jndcellars.com.

vOlAnT mIll WInERYoffering wines crafted from the fruits of Western Pennsylvania. 1129 Main St., Volant. 724.533.2500. 535 Adams Shoppes, Mars. 724.591.5699. 1714 State Route 30, Clinton. 724.889.3438. 1891 B Leesburg Grove City Road, Mercer. 724.748.4147. volantmillwinery.com.

ALL NATURAL, DRY AGED, PREMIUM ANGUS BEEF WITH THE SAME QUALITY YOU HAVE COME

TO EXPECT FROM OUR FAMILY SINCE 1850.

Wexford, PA 724.935.1743 soergels.com

SAVE TODAY! NOW RESERVING HALVES AND QUARTERS OF BEEF

CUSTOM CUT TO YOUR FAMILY’S NEEDS.

TASTE THE DIFFERENCE

WARREN SOERGEL PROGRAM MANAGER


cElEBR-ATE!It’s our fifth birthday!

by Christine tumPsonPhotograPh by Cayla Zahoran

styling by allie Wist

last bite

Bring on the cake, light the candles, and let’s celebrate! In 2008, we committed ourselves to the

healthy lifestyle that eating local provides. Joining Edible Communities with the launch of Edible Allegheny Magazine marked an exciting time for us as we ventured into the multifaceted worlds of the people producing our food. The more we learned about the importance of food vitality, the more determined we became to circulate the message that we are truly what we eat. Launched on Earth Day in 2008, Edible Allegheny Magazine is a Taurus in the astrological world. We love that this makes it an

Earth sign, one that finds comfort in practicality. And, we imagine our bull to be that of peace-loving Ferdinand, while still having the drive to protect our food sources and environment. We are grateful for these five years and for the community support in making Western Pennsylvania one of the best places to live, grow, and eat! Thank you for joining us in our journey so far.

hAvE A SlIcE!Chocolate cake with chocolate fudge, chocolate ganache, + raspberry filling, Priory Fine Pastries, 528 E. Ohio St., North Side. 412.321.7270. prioryfinepastries.com.

These days, you hear the word “sustainable” all the time. And at Whole Foods Market, we couldn’t behappier about that. Because the more people understand the value of sustainable agriculture practices,

the more they’ll be utilized. That’s good for our environment and our dining tables. And it’s why wesupport our local and regional farmers and all the fresh and wonderful food they provide us.

For more information, please visit www.wholefoodsmarket.com.

buy local today.eat even better tomorrow.

VISIT OUR AREA LOCATIONS!WEXFORD | 10576 Perry Highway, Wexford, PA 15090 | 724.940.6100

PITTSBURGH | 5880 Centre Avenue | Pittsburgh, Pennsylvania | 412.441.7960

edible allegheny - april/may 2013

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