West Philadelphia : Development News

As one of the top urban research facilities in the U.S., the University City Science Center has launched many groundbreaking innovations inside its labs. Its most recent innovation, however, had nothing to do with formulas or equations. The Science Center this week celebrated its Market Street Revitalization Project, which raised over $2 million from the City of Philadelphia's ReStore Corridors Project, the Delaware Valley Regional Planning Commission and 11 Market Street tenants from 34th to 41st streets. The revitalization added new trees, sidewalks, benches, bike lanes, lighting and crosswalks to the 7-block corridor.

"We look at ourselves as having a campus here, between 34th and 39th Street,"  says Science Center Senior VP of Real Estate Curtis Hess. "Part of the reason for the project was as a way to tie the whole campus together. As a major stakeholder in this corridor, it just made sense for us to take the lead on the project."

When the project was conceived in January of 2008, University City District approached the Science Center about streetscape improvements at 40th and Market. By the time the project got underway in November 2009, the two projects had been combined to encompass the whole corridor from 34th to 41st, connecting the Science Center complex with neighborhoods to the west. Officials hope the added lighting and footpaths will make the neighborhood safer and will beautify the Science Center campus for future tenants.

"If you look at the fact that we broke ground in November 2009, we had horrible rain in the fall, not one, not two but three blizzards in the winter, then it got to summer and the temperatures rose into the 90s and 100s and stayed up there," says Communications Director Jeanne Mell. "There were a lot of challenges to overcome and now that it is completed, we want to celebrate it and show it off."

Source: Curtis Hess, University City Science Center
Writer: John Steele

There is an old saying in Lebanon that one who doesn't drink coffee is in danger of losing his nationality. Lebanese residents of West Philadelphia with dual citizenship need not worry because a new caf� is bringing a taste of Lebanon to University City, a neighborhood known for fine international cuisine.

In a historic Philadelphia building that was once a printing company and, more famously, a bank, general manager Abd Ghazzawi has completed construction on Manakeesh Caf� Bakery, a modern spin on the traditional Lebanese breakfast. The caf� will offer coffee and Lebanese pastry made on site. With Saad's Halal Restaurant across the street, it will give the corner of 45th and Walnut a distinct Lebanese flavor.

"The concept is centered around the Manakeesh, which is a Lebanese flatbread sandwich," says Ghazzawi. "We have imported an oven from Lebanon to bake everything on-site, but we have a lot of Lebanese merged with American concepts. You can get the flatbread sandwich in all different flavors like an egg and cheese or a tuna melt or a pizza."

Also on the block is the Association of Islamic Charitable Projects mosque that, according to Ghazzawi, gives Manakeesh a strategic location to become a mainstay in this diverse neighborhood. With community support coming from the Enterprise Center CDC and various neighborhood associations, Ghazzawi hopes to use his location to draw in not only customers but local artists and employees to make Manakeesh a truly neighborhood experience. And of course, he'll keep the coffee and the Lebanese nationality flowing.

"We plan to support the mosque in all their efforts, from block parties to school fundraisers," says Ghazzawi. Having a fairly good-sized space definitely works to our advantage to hold community meetings here and partner with the community in many different ways."

Source: Abd Ghazzawi, Manakeesh Caf� Bakery
Writer: John Steele

A new proposal from West Philadelphia after-school innovators Hybrid X Engineering Team could lead the public school system in a greener direction, using sustainable rehabilitation including green roofs and solar panels as a hands-on teaching tool, and keeping the next generation of students where they belong.

As part of a submission to GE's annual EcoMagination Challenge, the Hybrid X team has created a comprehensive plan for Green Technology High School, a fully functional high school powered by a series of green energy systems entirely maintained and monitored by students. These systems would provide full access to a science and math curriculum geared toward the green jobs of the future.

"These students know what is going on, they see their friends in the mix, and then they see their own experience, traveling around the country, meeting top scientists," says founder Simon Hauger. "They want more kids to be affected by this.

Founded in 1998, the Hybrid X team has worked on creating hybrid car systems. Their hybrid racecar, built in 2005, won a national competition and went on to gain media attention not only for its hybrid engine but its speed and sleek design. The club has routinely beaten college-level teams in engineering competitions, most recently reaching the semi-final round of the Progressive Automotive X Prize. Green Technology High School will be the team's first foray into green building but according to Hauger, it won't be the last, especially if the team wins. Vote for them here.

"They tell us 'this is what school should be," says Hauger. "All the learning that needs to occur can be based in real stuff instead of just go to class, get lectured for an hour, go to the next class, get lectured for an hour, its just not working. And these kids know better than anyone."

Source: Simon Hauger, Hybrid X Team
Writer: John Steele

International foods company Bertoli began in a Tuscany basement as an olive oil stand. The company now known as Progresso Soup started with two families importing Italian food to the U.S. for their families and friends. In an effort to pull Philadelphia's next foodie phenom out of a rowhouse kitchen or barbecue pit, West Philadelphia's Enterprise Center Community Development Corporation has launched Philly Food Ventures, a development program for home-based food entrepreneurs looking to take their businesses to the next level.

"When we grade applicants, we are looking for three things: managerial capability, the strength of their business idea and then we are looking for what we call entrepreneurial spirit," says Enterprise Center Managing Director Greg Heller. "People who come in with small or home-based food businesses and have the ability to run the business and take it to the next level but they don't necessarily have the know-how or the resources to get there."

Philly Food Ventures serves as a precursor to TEC's forthcoming Center for Culinary Enterprises, a 13,000 square foot food incubator with three community kitchens, urban farmland, and a training restaurant. The project is slated to transform a long-vacant grocery store at 48th and Spruce into a results-based food venture program, creating 130 new permanent jobs within its first two years and 20 new food ventures yearly.

"We are rolling this program out slowly so we can build up a client base so when our Center for Culinary Enterprises is open, we have a program and a set of clients and we can just plug and play," says Heller. "Every week, I get calls from folks who are trying to start food businesses, who have existing businesses and need assistance so this type of program is very timely."

Source: Greg Heller, The Enterprise Center
Writer: John Steele