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Green Gold: Foraging for Wild Ramps in Pennsylvania
Forager Dan Eng explains sustainability of the celebrated Appalachian allium: Ramps. We visit chefs around Philly who sauté, grill, grind, and dress ramps in a fantastic variety of fresh dishes for their annual three week appearance. This unique garlic-onion flavor regularly draws the attention of foodies, chefs–even ramp pirates–as foragers raise awareness to protect the slow-growing vegetable from over-harvesting.
Interview/Forager Dan Eng
WHYY Digital Studios Gabe Coffey Kayla Watkins
Featuring Heavy Metal Sausage Ramp Sausage Executive Chef Patrick Alfiero
Liberty Kitchen/Psychedeli The Rampadelphia and Ramp Pizza Executive Chef Matt Budenstein
a. kitchen+ a. Bar Grilled Branzino with Grilled Ramps Executive Chef Eli Collins
Pumpkin BYOB Crab Risotto, Roasted Ramps and Mushrooms Chef Ian Moroney
Abe Fisher Ramp Whitefish, Green Goddess Salad, Ramp Cocktail The Sandwich Corner Market
Ramp Dip, Ramp Couscous Executive Chef Evan Seplow
Urban Farmer 49 Day Age Bone-In Ribeye with wild ramp butter, Jumbo Shrimp Strozzapreti Pasta with Ramp Pesto Executive Chef Sonny Ingui Executive Sous Chef Jacob Altemus
Talula’s Garden Ramp and Watercress Soup Chef Charles Parker
Special Thanks
Ally Blair Riverwards Produce and Staff All Contributing restaurant staff