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This summer, Flying Kite's On the Ground program took an in-depth look at Bartram’s Garden, a historic horticultural gem on the banks of the Schuylkill River. Now there’s a chance for all Philadelphians to make a big difference for the site.

Gearing up to be more accessible than ever to city-dwellers with the completion of the Bartram’s Mile trail, the 45-acre national historic landmark recently reopened the renovated original Bartram House for public tours, as well as the Ann Bartram Carr Garden. Another burgeoning program is the four-acre Community Farm and Food Resource Center, a formerly a disused baseball field and tennis court. (Here’s an in-depth look at the amazing work blooming at the farm.)

This summer, the nonprofit launched a crowdfunding campaign aimed at raising $30,000 for the farm.

"What we’re doing is raising funds for stipends for the students, the farm co-directors' salaries, and all of the supplies that are needed," explains Bartram’s Assistant Director Stephanie Phillips.

Currently, the campaign has raised almost $7,000. If they can hit $10,000 by September 30, a large donor will match those funds with another $10,000.

"It means a lot to us," says Phillips of donors who give even a few dollars (the campaign currently has attracted supporters donating as little as $5 or up to $200). "The support goes a long way, because this is a very lean program that has a pretty huge impact."

The accumulation of those small donations signals the huge community investment in programs at Bartram’s and locals’ desire to keeping them running.

"We see this Go Fund Me campaign as a way to get our feet under us while we do more longterm strategic fundraising," adds Phillips. That can take the form of government grants, but those dollars move slowly and Bartram’s is already "looking to get outside of our borders."

For example, giving garden boxes to residents of nearby Wheeler Street, and helping them learn how to garden for themselves at home outside of Bartram’s fields and greenhouses.

Anyone who wants to pitch in to support Bartram’s workers, programming and supplies can donate to the historic site’s campaign through September 30, 2016.

Writer: Alaina Mabaso
Source: Stephanie Phillips, Bartram’s Garden

Follow all our work #OnTheGroundPhilly via twitter (@flyingkitemedia) and Instagram (@flyingkite_ontheground).

On the Ground is made possible by the Knight Foundation, an organization that supports transformational ideas, promotes quality journalism, advances media innovation, engages communities and fosters the arts. The foundation believes that democracy thrives when people and communities are informed and engaged. For more, visit knightfoundation.org.

Even for farm-to-table chefs who are invested in serving humanely and sustainably sourced meat, connecting to the right supplier is difficult.
 
"It’s just a really broken chain," explains former Kensington Quarters (KQ) head butcher Heather Marold Thomason. Many chefs and home cooks want to minimize waste and know exactly where their meat comes from, "but it’s not easy for anybody to use whole animals."
 
Enter Thomason's new company Primal Supply Meats.
 
Over the last year, the idea for the startup evolved as she got to know her customers at KQ’s retail meat counter. Word was spreading around the city about the quality of the locally sourced meat for sale at this Frankford Avenue retail/restaurant hybrid.
 
"More and more people were approaching us," she recalls. "We had a really awesome relationship with people in the Fishtown area who were our everyday customers." She also began to notice shoppers coming from other parts of town -- from South Philly to Mt. Airy -- saying they wished KQ delivered or had other locations. "I also had a lot of chefs approaching me, saying, 'How are you getting this meat? Can you help me?'"
 
She realized there were farm-to-table chefs all over the city who aren’t able to take a whole animal into their kitchen, but didn't want pre-cut frozen meat either.
 
Primal Supply Meats, while not a retail counter like KQ’s, bridges that gap, acting as a liaison between farmers and chefs. The entire butchered animal is used, but shared among as many as three or four different clients asking for different cuts.
  
"I think that our customers have actually been receptive to what we’re doing and their responsibility as customers," says Thomason. With a fresh, whole-animal model at the KQ counter, part of her job was guiding customers to what was available that would also suit their tastes and needs. "Our customers were super-receptive to that."
 
That’s part of why she has high hopes for the CSA-like subscription model Primal will launch in a few weeks (those interested can visit the website). Individuals or families will be able to purchase meat packages on a rolling month-to-month basis, and have confidence in knowing where their meat is coming from.
 
While she hopes Primal will eventually gain its own space, it’s currently operating in West Philly via a partnership with the new FDA-certified facility 1732 Meats. For trucking and cold storage, Primal is partnering with North Philly’s Common Market.
 
This summer, things are still getting off the ground -- Thomason is visiting farmers one-on-one, learning both sides of the business.

"We’re working on getting all the infrastructure in place, making sure our supply chain works and our production processes are solid," she says. "[That way] we can make sure we’re ready to meet demand as it comes."
 
Writer: Alaina Mabaso
Source: Heather Marold Thomason, Primal Supply Meats

Last week, the Academy of Natural Sciences hosted "What’s in Our Water?," a free town square discussion and expert Q&A for Philadelphians wondering about the quality of their drinking water after harmful lead levels in Newark, New Jersey and Flint, Michigan made headlines.

David Velinsky, Academy vice president of the Patrick Center for Environmental Research, led the presentation. He introduced Debra McCarty, commissioner of the Philadelphia Water Department; Lynn Thorp, the national campaigns director for Clean Water Action; and Dr. Jerry Fagliano, chair of the Department of Environmental and Occupational Health at Drexel’s Dornsife School of Public Health.

Velinsky touched on the source of Philly’s drinking water: the Delaware and Schuylkill Rivers, and the history of human use of lead in urban and residential infrastructure and industrial products, from Roman aqueducts to batteries to lead paint and leaded gasoline.

In the 1970s, lead in paint and gasoline accounted for relatively high blood lead levels in the first ever large-scale American survey. According to Fagliano, back then, the average child had a blood lead level of 15 micrograms per deciliter. Now, it’s less than two micrograms per deciliter, thanks to sweeping federal legislation to keep lead out of our homes and fuel.

"Lead is a potent neurotoxin," especially for young people, he explained.

"Water is not the primary source of lead for children," added McCarty: It’s dust and paint from houses built before 1978. There is no lead in any of Philly’s 3,200 miles of water mains. But on the private side, PWD estimates that about 10 percent of Philly homes have lead service lines from the water main to the house. This is likely only in unrenovated homes built before 1950. These homes may also have lead in old plumbing pipes, soldering or fixtures.

PWD works with any concerned client to test, monitor and offer affordable fixes for elevated lead levels that come from private plumbing.

McCarty said those worried about lead in their pipes can simply make sure to run the tap for a few minutes before drinking the water, which flushes out any liquid that might have been sitting in the plumbing lines for more than a few hours. The City also has a program offering zero-interest loans to customers who want to replace private-property lead pipes. PWD has a dedicated webpage for lead inquiries as well as a phone hotline: 215-685-6300.

"Flint is an incredible tragedy in many, many ways," said McCarty as she explained why the same scenario will never happen in Philly. For example, Flint officials changed the source of the water itself, with none of the anti-corrosion treatments residential pipes in Philly have, and did not comply with EPA standards for sampling and reporting lead and copper levels.

"Treatment decisions are always made on the best science," she insisted.

Writer: Alaina Mabaso
Sources: David Velinsky, the Academy of Natural Sciences; Debra McCarty, the Philadelphia Water Department

How can a local economy make a global debut? In December 2014, Flying Kite spoke with the Economy League of Greater Philadelphia about the launch of its Greater Philadelphia Export Plan, conducted in partnership with the World Trade Center of Greater Philadelphia. After more than a year of market analysis -- along with surveys and interviews with local businesses -- the finalized study and a plan of action were released this month.
 
According to the Economy League, 86 percent of global economic growth is projected to happen outside the U.S. between now and 2020, but only one percent of U.S. companies currently export, with a small majority of that one percent exporting to only one market. Philadelphia already boasts $32 billion in exports annually, but with the right support, that number could grow significantly.
  
This metro export plan, made possible by a $200,000 grant from the U.S. Economic Development Administration, convened experts (including business leaders and state and federal trade officials) in southeastern Pennsylvania, southern New Jersey and northern Delaware.
 
The initiative got an important boost in January 2015 when study partners learned that they’d be among seven other U.S. cities to join the 2015 cohort of the Brookings Institute’s Global Cities Initiative (in partnership with JPMorgan Chase), designed to support U.S. metros in developing customized trade and export strategies. Philly joined Baltimore, Seattle, Houston, Kansas City, Fresno, Salt Lake City and St. Louis in a nationwide conversation.
 
The Economy League attended the Global Cities Initiative’s first national workshop last February, which focused on how to launch a large-scale export study, and a second workshop in July. By that time, the Philly project’s in-depth market assessments were complete. According to Josh Sevin, Economy League managing director of regional engagement, the focus then became, "How do you convert that [research] into a strategy with some momentum?"
 
Through those assessments, the Economy League got a clearer picture of what it already knew: Philly is often dubbed a post-industrial city, but a highly specialized manufacturing sector remains, with plenty of potential for global growth.
 
When it comes to exports, we usually imagine freighters packed with stuff, but the definition of an export is broader than that. For example, if a cardiology team from the Children’s Hospital of Philadelphia travels to set up a new facility in Dubai, that’s a Philly export. Same story if a local architect designs a building overseas.
 
"When we talk about a good or a service export, think about where the dollars are coming from, not the point of service," says Sevin. That means any time someone from outside the U.S. comes here for school, or for medical care, or utilizes Philly legal or financial services, that’s an export, even if the office, classroom, or hospital room is right in our city.
 
He hopes the action plan can help spark "a virtuous cycle": the more businesses engage with the global market, the more business owners take note, and say, "Why not me?"
 
The Economy League is considering another opportunity to join a Global Cities cohort geared specifically to developing a foreign direct investment strategy.
 
Later, we’ll take a look a more in-depth look at the new metro export plan through the lens of a participating Philly firm.
 
Writer: Alaina Mabaso
Source: Josh Sevin, the Economy League of Greater Philadelphia
 

Despite being just shy of their 23rd birthdays, Rafael Ilishayev and Yakir Gola -- who both graduated from Drexel in 2014 -- are seasoned entrepreneurs. 

The duo started their first business together -- an online jewelry store -- when they were 18. And their GoPuff, an app and website that connects late-night revelers to a world of goods delivered straight from local warehouses, already operates in Boston, New York City, Austin, Washington, D.C., and Philly (from a location at 12th and Buttonwood Streets). After successfully raising millions, they’re operating GoPuff as well as a chain of liquor stores in New York. And earlier this month they opened GoBeer at 446 N. 12th Street in Callowhill.

Ilishayev and Gola attended a Callowhill Neighborhood Association meeting on December 14 at Azavea’s Wolf Building headquarters, informing locals about their latest business. Attendees were enthusiastic about the opening.

According to Ilishayev, the location was a good choice because of all the millennials moving into the neighborhood. They’re not going to be selling 40s or kegs, Gola added: "We’re looking for a higher-end client." No single bottles or food will be for sale, though the business partners are considering offering ice cream and soft drinks. Ilishayev likened the look of the business -- which boasts large clean wooden tables, plantings and an awning out front -- to an Apple store.

GoBeer delivers beer in packs of twelve and up; the selection includes global brands, craft beer and ciders. There’s a $2 delivery fee on all orders, plus the cost of the drinks. Delivery on any order over $49 is free.

The distributor is open from 10 a.m. - 11 p.m. Monday through Saturday, and noon - 5 p.m. Sunday.

Writer: Alaina Mabaso
Sources: Rafael Ilishayev and Yakir Gola, GoBeer

Port Richmond ceramics company Felt + Fat was founded in 2013 by Nate Mell and Wynn Bauer. In May, over 200 Kickstarter donors raised $26,256 for the young Philly business, which provides custom-made tableware to restaurants such as Fork, High Street on Market, South Philly’s Laurel and other fine dining spots in Brooklyn and beyond. They also offer direct sales to individual consumers through their website and wholesale distribution through shops across the country.

According to Mell, Felt + Fat would have continued without the Kickstarter infusion, but it helped them grow much faster than they could have on their own, adding a new kiln to their studio, acquiring other smaller pieces of equipment and bringing on board a paid employee.

"It’s been full-time since day one," says Mell of the hours he and his partner have put into the business; that said, they also worked part-time elsewhere while the company grew. Mell spent about seven years in local restaurants, which helped him connect with chefs who were looking to showcase their locally sourced ingredients on custom Philly-made tableware.

This past summer the founders were able to quit their part-time jobs and focus exclusively on Felt + Fat.

The name is a homage to mid-20th century German sculptor Joseph Beuys -- they liked his artistry and use of materials, most notably soap and animal fat.

"We were just trying to make a name that could exist in a few different realms of craft and art and design," explains Mell.

The founders have perfected a slip casting method for their unique wares, which feature different textures, finishes and colors, including a distinctive swirl. They also make their own porcelain.

"To a degree, it’s kind of like cooking or baking something. It’s a recipe," says Mell of the specially "tweaked" clay and mineral combo they use. Initially, they were mixing the ingredients themselves, but now a distributor does this for them; they then add water and the necessary materials to cast their plates and cups.

In slip casting, the liquid clay -- or "slip" -- is poured into a plaster mold. Wherever the slip meets the moisture-wicking plaster, a hard edge forms. When that layer is thick enough, the excess slip is poured out of the mold. What’s left forms the body of the cup or plate. When dry, it's removed from the mold and fired in the kiln.

All that takes time and space, which Philadelphia has in spades.

"Philadelphia is a particularly good place right now to be an artist and a creative person, because of the rapid growth of the moment," argues Mell. He appreciates the large client base a Philly location offers, without the living and studio costs of New York City.

Next up, the duo are hoping to expand into lighting fixtures and furniture accessories; they eventually aim to open a local showroom for their wares. They’ll certainly have more space to experiment: In January, Felt + Fat (currently at 3237 Amber Street) will expand to a second location in a Kensington studio building at the corner of I and Venango Streets.

Writer: Alaina Mabaso
Source: Nate Mell, Felt + Fat 

Lancaster entrepreneur Charlie Crystle, whose food products are finding an enthusiastic audience in Greater Philadelphia, has a specific philosophy on the trouble with America’s economy.

According to the Lancaster Food Company CEO, what we need is "an effort to make jobs that meet people where they are, rather than where we want them to be." Politicians and civic leaders talk a lot about job training, but especially in a city like Lancaster -- which has a 30 percent poverty rate -- this falls short. Focusing on job training programs rather than immediately accessible jobs "continues to push the responsibility for unemployment onto the unemployed…if we don’t do something to meet them halfway, or all the way, [they] will never have decent employment," he argues.

Hiring people in poverty with a good living wage is a part of his company's mission. Crystle founded the company alongside his childhood friend Craig Lauer, who serves as chief product officer, in 2014. After launching and then exiting two software startups, living coast-to-coast and working in Central America with a program for street kids, Crystle felt a strong desire to create a company at home with a social as well as an economic impact.

Lancaster Food Company specializes in organic and sustainably sourced breads, spreads, salsas and jams, including sandwich rye and cinnamon raisin swirl bread, sunflower seed spreads, and limited-edition small-batch toppings from locally grown ingredients such as golden orange tomato salsa and organic strawberry jam. A Lancaster Heritage Grain bread is also on the way this fall.

While their products are handmade, Crystle insists Lancaster Food Company is already a scalable business -- their target market ranges from Washington, D.C., to the New York metro area, with a large presence in Philly. Currently, you can find their products at Mariposa and Weavers Way food co-ops, Reading Terminal Market, area Shop-Rites and the Lancaster Farm Fresh CSA. They just closed an exciting deal with five Wegman’s stores in Southeastern PA, and have their sights set on Whole Foods; look for their products on the shelves of a location in Wayne soon.

That increased reach means more room to advance the company’s social philosophy: hiring people in poverty struggling to find jobs. The company was launched with "a demand for jobs that require relatively low skills, and could meet people where they are in terms of their education, work history or legal background," explains Crystle, something that was difficult to achieve with his prior work in tech startups. "We’re trying to scale so that we can hire hundreds of people, not dozens."

He’s also adamant about the value of supporting local businesses and enjoys being able to tap into the vibrant agriculture of the Lancaster area.

"Every dollar that we spend locally has…three times the impact on our local economy" as money spent on goods from corporations in faraway states, he explains. That adds up to a business as committed to combating poverty as it is to pleasing customers.

Writer: Alaina Mabaso
Source: Charlie Crystle, Lancaster Food Company
 

Locally-focused businesses are a popular narrative nowadays, but the Economy League of Greater Philadelphia and the World Trade Center of Greater Philadelphia are urging a second perspective for anyone concerned about the region's economic future.

It’s not just about local business and it’s not just about politics, says Josh Sevin, managing director for regional engagement at the Economy League. "If you care about school funding, if you care about crumbling bridges, you should care about exports," he insists. "Because it really is a pathway to growth in our region."

In November, to that end, with the help of a $200,000 grant from the U.S. Economic Development Administration (aiding multiple initiatives), the Economy League announced the launch of a major study of our region’s underutilized export potential.

"Other smart and aggressive metros are understanding what their export growth opportunities are," and organizing their existing resources better, which "really translates into jobs," says Sevin.

With its harbor, air and rail hubs, Philadelphia could be a major U.S. player in the export economy, but it’s currently languishing near the bottom of the domestic top ten.

"In typical Philadelphia style, people don’t realize how much we’re at the big boy table," muses Sevin. "We're not London [or] New York in terms of global business, but we are a serious, serious economy."

And we need to start acting like it.

"There really is surviving advanced manufacturing in our region," he adds, mentioning aircraft equipment, chemicals and plastics, and advanced medical equipment.

In addition, Philadelphia needs to shift its thinking about exports -- it's not just goods; our economy has gotten increasingly service-intensive. Services that the U.S. offers abroad, from medical training to architectural design, and the international students that Philly’s many world-class universities draw, all count as exports.

Maximizing the opportunities to expand the markets for these goods and services overseas could have a huge impact on the local economy. If we were to double our annual export growth rate, the Economy League estimates, it would mean 40,000 new jobs in the region within five years.

The Economy League and Philly’s World Trade Center will partner with several local institutions for a year-long project that will develop and disseminate a customized, data-driven metro export strategy for Greater Philadelphia. Locals can look for an initial market assessment this summer and a full metro export plan at the end of 2015. 

Writer: Alaina Mabaso
Source: Josh Sevin, Economy League of Greater Philadelphia
 

All it took was a single taste of Trickling Springs Creamery's premium ice cream to convince Dan Crump he had to leave his job at FedEx and follow his passion of supporting local farms and healthy organic eating.

Shortly thereafter, he purchased the Lancaster County-based organic dairy delivery service known as Mr. Milkman.

At the time, Mr. Milkman had a limited delivery area and only a few customers -- it was really more of a hobby than a business for its previous owner.

"I knew it would mean a pay cut," recalls Crump. "But I also knew I could use my FedEx [logistics] knowledge to make [the business] work."

Almost immediately after purchasing Mr. Milkman, Crump began to wonder whether or not he should expand services to Philadelphia. Without an advertising budget or established customer base, he figured the costs would be prohibitive. Fortunately, a fruitful visit to Reading Terminal Market convinced Crump to add Philadelphia-area delivery services a few months back.

Now, thanks to the airing of a spotlight piece on Lancaster County’s WGAL last week, Mr. Milkman’s business in Philadelphia has taken off.

Due to the spike in orders, the company has added new Philly-area routes. It delivers each Saturday, and is poised to continue its growth with a hiring push. Crump is also working with a gluten-free bakery and will be offering fruit and veggie boxes this spring.

In addition to Trickling Springs Creamery dairy products, Danda Farms organic meats, artisan cheeses, raw honey and a number of other organic goodies, Mr. Milkman also delivers raw milk from Swiss Villa.

"We’re dedicated to supporting our local organic farmers and their workers," says Crump, "while ensuring that busy moms, families, and other [Philadelphia] residents have access to healthy food."

Writer: Dan Eldridge
Source: Dan Crump, Mr. Milkman
 

For the second time in two years, the Commonwealth of Pennsylvania has been honored with a Silver Shovel Award from Area Development magazine, a site selection trade publication that annually recognizes the most economically significantly industrial development projects in the nation.
 
Two of the 10 Pennsylvania-based projects recognized this year are located in the state's southeastern corner.
 
Included in the magazine's 2014 list was the upcoming expansion of Urban Outfitters' corporate headquarters in South Philadelphia's Navy Yard and the direct-to-consumer fulfillment center the company is developing in the Lancaster County town of Gap.
 
Along with the 2,500 jobs those two projects will create -- 2,000 of them in Philadelphia -- the capital investment outlay from Urban Outfitters is expected to exceed $200,000,000.     
 
Also recognized were two new development projects from Axalta, a liquid and powder coatings enterprise. The company broke ground on a new manufacturing facility in Glen Mills and recently moved into a new global headquarters building in Center City. An investment of approximately $11,000,000 and 332 new jobs are the expected results of those projects.
  
According to Steven Kratz of the Pennsylvania Department of Community and Economic Development, Governor Corbett's office is especially pleased that a total of 11 different counties are represented in the 10 industrial and commercial development projects that led to the state's Silver Shovel Award.

"That shows that it's not just one area of Pennsylvania that's seeing growth," he says. "But really, at the end of the day, this means our economy is growing and it means new jobs are being created. And that's more significant than any award."
 
Writer: Dan Eldridge
Source: Steven Kratz, Pennsylvania Department of Community and Economic Development
 

When Conshohocken entrepreneur and former IT consultant Shiva Srinivasan founded the mobile-based technology company Zuppler back in 2009, the practice of ordering food from restaurants online was still in its infancy.
 
Nevertheless, Zuppler's service, which allows restaurants to customize their online ordering menus, was a fast success. It wasn't long, in fact, before the company was servicing some 4,500 restaurants worldwide, and thousands of hotels in the United States began using the Zuppler platform to expedite room service ordering.
 
But in the all-mobile, all-the-time retail environment of 2014, tech-savvy restaurateurs want something more than just a customizable and fully-integrated online ordering solution. They also want a way for their customers to pay online, preferably through a mobile interface.
 
So Zuppler recently joined forces with LevelUp, a Boston-based tech firm. The self-described "largest mobile payment network in the nation" offers extensively trackable marketing campaigns along with its payment-processing system.
 
Now restaurants using the Zuppler interface can access extensive customer reporting analytics, "so it's a way for them to take control of their online business, and to take advantage of it," explains Srinivasan.
 
Zuppler's analytics interface even provides users with a heat map showing exactly where its customer base is grouped. And along with 24-7 customer service and support, Zuppler's beefed-up system can offer coupons and loyalty rewards, which customers can redeem while paying for food on a restaurant's website, all of which are mobile responsive.
 
Together, Zuppler and LevelUp now service "more than 18,000 restaurants and over 2 million customers combined," according to a release.
 
"But the most important fact," says Srinivasan, "is that for restaurants that use our service, they own their customers."

Writer: Dan Eldridge
Source: Shiva Srinivasan, Zuppler 

Thanks to a $745,000 grant from the National Science Foundation and help from an undisclosed partner, Graphene Frontiers is gearing up to produce graphene. This "super material" -- only one atom thick—is ten times stronger than diamonds and the best known conductor of electricity. In the next 18 to 24 months, Graphene Frontiers, which works out of the University City Science Center’s Port Business Incubator, expects to become one of the world first producers.
 
In order to handle the massive manufacturing startup costs, Graphene Frontiers is working with a local corporation. The partners have developed a new type of diagnostic tool -- called a field effect transistor (FET) biosensor -- that use graphene to improve how disease is detected.
 
"We've been so focused on making graphene and proving that it was possible to make it high quality," says CEO Mike Patterson. "We're not going to build a $100 million dollar facility and crank out sheets of graphene. We had to find the right application."
 
Current diagnostic devices rely on silicon wafers. The wafer contains targets for disease indicators including antibodies, antigens and other foreign chemicals. A patient's fluid sample (usually blood or urine) is applied to the microchip and disease markers bind to the targets. To confirm a diagnosis, however, doctors run multiple tests for various indicators. It’s time consuming and costly.
 
Ultra-thin graphene channels give the FET biosensor superior sensitivity. The device can test for several indicators at once and provide an instantaneous diagnosis.
 
Recently, Graphene Frontiers hired two material scientists. The FET biosensors will be created for biochemistry research departments and pharmaceutical developers. In five years, if the new device receives FDA approval, doctors and health practitioners will become the next market. One day, label-free bio-sensors could even be used at home for self-diagnosis.
 
"We can do so much with graphene," says Patterson. "The real question is what are we going to do?"
 
The University City Science Center has partnered with Flying Kite to showcase innovation in Greater Philadelphia through the "Inventing the Future" series.

Source: Mike Patterson, Graphene Frontiers
Writer: Dana Henry

In the journey from farm to table, the role of the processor -- the baker, the fermenter, the cheesemaker -- is often overlooked. Common Market is in a unique position to change that. The regional foods distributor recently bought a 70,000-square-foot industrial building in North Philly, and they're using it to launch Philly Good Food Lab, a partnership program that helps food entrepreneurs scale up their operations.
 
The new building boasts 6,000 square feet of cooler storage, vast warehouse space and several offices. Lab partners can rent any of these resources. In addition, tenants (as well as off-site food entrepreneurs) can access the organization's comprehensive transport system, which covers an area bound by Lancaster, Baltimore and mid-New Jersey.
 
This month, Mycopolitan Company, local mushroom cultivators, became the Food Lab's first partners.

"There’s definitely some great kitchen incubators in the area for people who are just starting out," says Leah Pillsbury, director of development at Common Market. "We're looking for the next level and ready to increase their production."
 
Before purchasing their new building, Common Market was operating from a 3,000-square-foot incubator space at Share Foods inc. The move is a testament to their rapid growth -- this year, they’ve gone from 13 to 16 employees and created $2 million in local foods sales -- and their evolving role in the regional food economy.
 
"We want to help the local foods infrastructure," says Pillsbury. "Part of that means helping other local foods companies to develop products that can reach the market."
 
Common Market is currently hiring a procurement manager and a customer outreach manager.
 
Source: Leah Pillsbury, Common Market
Writer: Dana Henry

For most businesses, "finding your customer base" means tracking them online. Smak Parlour, an eclectic women's fashion store in Old City, has an alternative method: They're putting their next shop on wheels.
 
The 18-foot "fashion truck" -- a concept that started in Los Angeles -- resembles a high-end brick-and-mortar operation. The space has French doors, hardwood floors, eight-foot ceilings, dressing rooms and air conditioning. Cofounders (and Drexel alums) Abby Kessler and Katie Lubieski recently secured a coveted vending spot at 40th and Locust Streets.
 
"It's a great way to expand and strategically sell your product," says Lubieski. "You go to where your customers are."
 
The boutique -- which specializes in merchandise by independent designers sold below $100 -- will stock the truck with top-sellers from their established location. Because it costs less to run than a storefront, the mobile shop will feature reduced prices.
 
In eight years, Smak Parlour has evolved from a locally produced clothing line to a full-fledged retailer (they still produce their branded garments locally). In 2008, they began expanding their inventory and reduced the price point to accommodate the unstable economy. The strategy has helped annual sales grow by 30 percent over the past two years.
 
The partners have already showcased their collection at the Philadelphia Tattoo Convention, the Cherry Blossom Festival in Washington D.C., and the Holiday Pop-Up in King of Prussia. To track the fashion truck, customers can use Twitter and Facebook.
 
"The possibilities are endless," says Kessler. "I picture a fleet of fashion trucks all over the country."
 
Source: Abby Kessler and Katie Lubieski, Smak Parlor
Writer: Dana Henry

Teachers call it the "summer slide." After three months of vacation, Philly public school students can take until late November to regain the reading comprehension they'd established in June.

Unwilling to accept the slide as inevitable, Alejandro Gac-Artigas, a former Teach for America fellow, developed Springboard Collaborative, a low-cost summer program that keeps kids reading, even when they're not in the classroom. Now entering its third year, the program has secured a vendor agreement with the Philadelphia School District, expanding their reach from a couple hundred kids to over 900 students at eight schools.
 
"My students were only expected to learn when they were sitting at their desks in front of me," says Gac-Artigas, who taught first grade in North Philly. "Springboard is figuring out how to give kids in low-income communities the same access to learning at home."
 
At an annual expense of $700 per student -- the average summer program costs $2,000 per student -- Springboard offers a cost-effective strategy that utilizes parents in lieu of outside tutors. The program trains teachers on grade-appropriate reading goals. Those teachers, in turn, hold workshops to help parents become reading coaches. If a student enrolls in the program  and meets achievement goals in the fall, Springboard gives them school supplies. If they exceed criteria, they get a laptop.
 
"In the short term, it gets parents and teachers behind the same goal," explains Gac-Artigas. "In the long term, if we want parents to stay involved, we need to make sure they have the right materials."
 
The program was piloted in 2011 with 42 students. In 2012, the program expanded to serve 340 students from area charter schools -- Pan American Academy in the Northeast, Wissahickon Charter School in Northwest Philly, Russell Byers Charter School in Center City and Belmont Charter School in West Philadelphia. Over ninety percent of parents who signed up completed workshops and some students nearly doubled their reading level. This year, Springboard will expand their reach to include the four public "receiving" schools.
 
According to a recent study by Johns Hopkins University, two-thirds of the inner city high school achievement gap can be attributed to cumulative summer reading loss. By entering a vendor agreement, Springboard will become one of the first early-stage companies to tackle this problem for the District -- a role usually reserved for chain corporations and national nonprofits.
 
"Typically it's been an all or nothing way of approaching contracts," says Gac-Artigas. "This is the first time the school district has really opened its doors to innovation."
 
Source: Alejandro Gac-Artigas, Springboard Collaborative
Writer: Dana Henry