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'It's fine, though, all I had this morning was a smoothie': A pandemic food diary


‘It’s fine, though, all I had this morning was a smoothie’: A pandemic food diary
February 4, 20212:15 pm
Nearly a year into the pandemic, the rules of sensible eating have eluded nearly all of us at some point or another. Leftover pulled pork at 9 a.m. because you’re out of eggs and the grocery store is a health risk? Sure. Coffee after noon? Why not; time is an invention of our own making, right? Cracking open a cheap beer at 3:30 p.m. because white supremacists are storming the nation’s Capitol? Sounds reasonable.
An assignment to compile a list of cheap eats in Central Arkansas in December coalesced, for ....

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Cooking up success with Aaron Anderson - Philadelphia Weekly


Cooking up success with Aaron Anderson
Philly entrepreneur Aaron Anderson partners with Big Rube on ghost restaurants
While nearly half of Black-owned businesses were forced to close during the pandemic, Philadelphia entrepreneur Aaron Anderson found creative ways to not only stay open, but also to grow, adding to his number of franchises by pivoting and adapting to current trends. 
Now, Anderson, franchise owner of four The Original Hot Dog Factory restaurants in Philadelphia, has partnered with Chef Reuben Harley (“Big Rube”) to launch three Big Rube’s Kitchen ghost restaurants – cooking facilities designed for takeout only – in Philadelphia. Customers can order food online and through delivery services from one of three new locations: Center City, University City and Subaru Park.  ....

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The Rundown | Jan. 21-28 - Philadelphia Weekly


The Rundown | Jan. 21-28
Indoor dining has returned to the city – although at a limited capacity – and a number of restaurants have announced their plans.
Here are the details for a few of them. If you own a restaurant and want to share your reopening plans with the city, email us at mail@philadelphiaweekly.com and we’ll do our best to spread the news.
Craft Hall
Craft Hall is officially back on the Waterfront at 901 N. Delaware Ave. As restaurants adapt their operations to survive the pandemic, look for Craft Hall to pivot and turn the menu focus to BBQ, smoked meats and hearty pizzas. Executive Chef Adam Iazarick and his team will put the 700-pound smoker to full use in creating a menu that is delicious and hearty as the perfect mid-winter pandemic comfort food. crafthallphilly.com ....

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