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October 11, 2013

More Love For Philly: Two Philadelphia Neighborhoods Get Spotlighted In Two Different New York Times Features In The Same Week

The New York Times is seriously loving Philadelphia’s neighborhoods this week. In case you haven’t heard (but we’re sure you have), Philadelphia’s neighborhoods are a big deal. This week, two of the city’s neighborhoods received two separate write-ups in The New York Times highlighting the energy and rebirth in each of the districts. On Wednesday, [...]

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March 15, 2013

Quotable: Mark Bittman Calls Philadelphia The Most Underrated City In The World

Mark Bittman likes Philadelphia. (Photo courtesy The New York Times)

Mark Bittman, the award-winning food columnist for The New York Times, has been showing love for Philadelphia of late.

In an article this week about grand food markets, he proclaimed to New Yorkers that, “well, the grandest market ‘we’ have is 80 miles away, in Philadelphia.” Referring of course to our beloved Reading Terminal Market.

And we’re certainly not going to argue with his assessment.

But that was only part one.

Bittman was also in town this week for a free lecture on “The Future of Food.”

During the talk at Rodeph Shalom, among the many complementary things Mark had to say was this gem: “Philadelphia is the most underrated city in the world.”

Thanks Mark! It’s always nice to hear from a visitor that loves us back.

Previously:
Mark Bittman, Award-Winning New York Times Food Writer, Is Coming To Rodeph Shalom For A Free Lecture On March 13

February 13, 2013

Reminder: The Opera Company Of Philadelphia’s Award-Winning Show, Silent Night, Continues Its Limited Run At The Academy Of Music With Three More Performances Through Sunday, February 17

Opera Philadelphia is receiving major props for their performance of Silent Night. The award-winning opera made its East Coast premiere at the Academy of Music on February 8. This is a show you don’t want to miss. Both the New York Times and The Washington Post have praised the show. Not only is Silent Night [...]

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January 30, 2013

Mark Bittman, Award-Winning New York Times Food Writer, Is Coming To Rodeph Shalom For A Free Lecture On March 13

New York Times food writer Mark Bittman is coming to Congregation Rodeph Shalom on March 13 at 7:30 p.m. as part of the What Is Your Food Worth? series, a conversation about food, ethics, sustainability and eating Jewish. Bittman will be on hand to talk about “The Future of Food” and how eating a healthier and more socially conscious diet is better for the planet, your body, animal welfare and more. The program is free and open to the public; however, RSVP is required. Visit whatisyourfoodworth.com for more info and to RSVP. [What Is Your Food Worth]

May 11, 2012

Heads Up: The Philadelphia Food Truck Scene Gets A Glowing Profile In This Sunday’s New York Times Travel Section

Look out for an awesome profile on Philadelphia’s food truck scene in The New York Times’ Sunday Travel Section this weekend. In a piece called “In Philadelphia, Food Trucks are Rolling,” the Times calls out the Philadelphia Mobile Food Association’s and the Food Trust’s efforts to mobilize (so to speak) the mobile food vendor community. [...]

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March 27, 2012

Academy Of Natural Sciences’ 200th Anniversary Exhibition And Book Saluted In Today’s New York Times

The Academy of Natural Sciences celebrated its 200th birthday this past weekend with a laser light show, interactive events and a new commemorative exhibition and book. The New York Times heralds the momentous anniversary with a feature that documents the academy’s history and speaks glowingly of the new publication, “A Glorious Enterprise: The Academy of Natural Sciences of Philadelphia and the Making of American Science.” Pick one up for yourself, and check out the exhibit, in support of the nation’s oldest natural history museum right here in Philadelphia. [New York Times]

March 7, 2012

The New York Times Highlights Chef Georges Perrier’s Indelible Effect On Philadelphia’s Dining Scene With A Big Feature In Today’s Dining Section

The New York Times Dining section published a feature today on Chef Georges Perrier’s retirement. The piece reflects on how Le Bec-Fin, the kitchen of which Perrier presided over for 42 years, has been a cornerstone of the Philly food community. Which isn’t to say that there isn’t an equally bright future here. As the Times puts it, “[In Philadelphia] there are much-praised, chef-driven magnets like Mica, Zahav and Barbuzzo. There are ambitious, ante-raising chefs like Marc Vetri and Jose Garces. There’s the vibrant energy of Mr. Starr’s restaurants, and a boom in beer-centered gastropubs and B.Y.O.B. spots.” It’s the end of an era, but also the beginning of one. [New York Times]

February 1, 2012

Federal Donuts Gets The Star Treatment In Wednesday’s New York Times Dining Section

Federal Donuts, the smash hit fried chicken and donuts shop from Steven Cook, Michael Solomonov, BODHi Coffee owners Thomas Henneman and Bob Logue, and local food-and-drink expert Felicia D’Ambrosio, has officially hit the big leagues. In today’s New York Times Dining Section, there is a big feature on the newcomer to South Philadelphia’s Pennsport neighborhood, [...]

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November 4, 2011

The Free Library To Host New York Times Sportswiter Mike Tanier In Honor Of His Latest Book, “The Philly Fan’s Code”

The Free Library is much cooler than you may think. Case in point: they’re hosting acclaimed New York Times sportswiter Mike Tanier on Monday, November 14 at 7:30 p.m. He’ll be reading from and talking about his latest work, “The Philly Fan’s Code: The 50 Toughest, Craziest, Most Legendary Philadelphia Athletes Of The Last 50 [...]

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September 21, 2011

Chef Michael Solomonov Gets The Star Treatment In Today’s New York Times Dining Section

In a feature article in today’s Dining & Wine section, The New York Times lent Philadelphia’s Chef Michael Solomonov ample inches of copy for a profile on the Chef’s journey from cooking at Vetri to his current status as James Beard Award-winning chef of one of the city’s most coveted restaurants, Zahav. The article outlines [...]

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