The Zoning Board of Adjustment (ZBA) yesterday cleared the way for local ice cream producer and retailer Little Baby’s Ice Cream to open shop on the 4900 block of Catharine Street, across the street from Cedar Park. If all goes as planned, the shop should be open by April 1.

Little Baby’s has been wooing Cedar Park residents for a while now and even sent them an “open love letter” on Valentine’s Day. The Cedar Park Neighbors civic association loved them back with a letter of support to the ZBA, which late yesterday provided Little Baby’s with the necessary permit to convert the storefront at 4903 Catharine into the company’s first retail shop west of the Schuylkill.

The company got a massive boost in the form of a 5-year, $50,000 loan from The Enterprise Center to expand into Cedar Park.

Little Baby’s Ice Cream is handmade in their production facility in East Kensington. Their dairy comes from Trickling Springs Creamery in Chambersburg, Penna. Here is a great profile on the three musicians who turned their passion for ice cream into a successful business.

Neighborhood Foods, a West Philly urban farm, is bringing its CSA (Community Supported Agriculture) back to Four Worlds Bakery for pick-up and adding one new pick-up point at 37th and Lancaster this year. Here’s a reminder of how CSA works: Customers pay the farmer at the beginning of the season and receive a box of local produce every week.

This year, Neighborhood Foods is working directly with Lancaster farmers to supplement what they grow in the city and are also incorporating Philly-produced jam, honey, bread, and locally roasted coffee, all of which are available through the CSA.

Neighborhood Foods consists of a group of activists, farmers, and entrepreneurs of all ages whose main goal is to unify communities through urban farming and civic action. They offer educational programs for people of all ages, bring neighbors together through events, and make fresh local produce accessible in low-income neighborhoods. All of the income from the CSA goes to support these programs.

The Neighborhood Foods CSA runs from May 24 through October 25. To sign up, please visit neighborhoodfoods.org or email: neighborhoodfoods@gmail.com.

Pssst. Hey, West Philly meat eaters! This Saturday, March 2, there’s a great opportunity to try meat from local farms and help neighborhood schools. Philly CowShare, a West Philly-based company that  sells “shares” of locally-raised, grass-fed beef and pastured pork, is hosting a one-day meat sale at the Calvary Center at 48th & Baltimore, from 2 – 6 p.m. A portion of the proceeds from the sale will go to the West Philly Coalition for Neighborhood Schools and Penn Alexander School’s HSA.

The sale offers a one-stop shop where you can learn about participating farms, buy a package of beef or pork to cook at home and even get some recipes! The following items will be available for purchase: steaks, roasts, ground beef, no-nitrate bacon, sausage, pork chops, and sampler packs (pre-orders for sampler bundles are available online). All meat is individually packaged, labeled, and USDA certified.

Philly CowShare helps connect “communities of responsible farmers and butchers with urban communities who simply want to eat well.” The company sells bundles of beef called CowShares and bundles of pork called PigShares that are available to purchase individually and as a group. Philly CowShare challenges the consumer to eat healthy meat and to eat meat more mindfully and wants to make sure that “the farmer and butcher are paid fairly and the animals are raised in accordance with their nature and in harmony with the land.”

To learn more about how Philly CowShare operates, visit their website or Facebook page.

Mariposa‘s Food Justice and Anti-Racism Working Group (FJAR) is building a library and seeking donations of books, zines and articles relating to food justice, organizing, pedagogy, gentrification, racism, and anti-oppression. Donations of cookbooks and primers about the food system and nutrition for both youth and adults are also welcome.

If you have books you’d like to donate, please drop them off in the store (4824 Baltimore Ave) or contact Mariposa for a pick-up by emailing: mariposa.fjar.library@gmail.com.

The library is expected to open this spring and materials will be available (during designated times) for borrowing by both staff and members.

Chili Szechuan, newly resident in the former Green Garden space at 4626 Baltimore, neatly fills the gap between the takeout-only, bulletproof Lucky’s (4710 Baltimore Ave) and the popular, pricier Han Dynasty (3711 Market St). With its varied menu, fresh-tasting ingredients, reasonable prices, and central location, Chili Szechuan will soon be doing brisk business.

I went for eat-in dinner with the family one night, then ordered delivery with co-workers for lunch the next day. The “Chef’s Special” menu offers Szechuan favorites like Dan Dan Noodles ($5.95), spicy/crisp Szechuan Style Cucumber ($5.95), and Mapo Tofu ($9.95), each of which rivals the Han Dynasty versions. Cumin Lamb ($14.95) is just lots of thinly sliced, tender, spice-crusted meat with onion slivers, and the Dry Pot Flavor Jumbo Shrimp ($14.95) packs enough heat to cause temporary but not unpleasant paralysis of the tongue. You can also get the Dry Pot treatment for Fish, Rabbit, Lamb, Frog, Beef, or Chicken, or choose from other Szechuan styles like Pickled Chili Flavor, Salt Backed Flavor, and Tofu Pudding flavor.

If you don’t like flaming spice, there’s the “Americanized” menu. The Sesame Chicken ($11.95) is sweet and gloopy, and the Chicken Lo Mein noodles ($7.25) are dark and tasty. Of the appetizers not marked with hot peppers, the kids liked the flavorful, crispy House Special Chicken ($6.95) and the good quality Boneless Spare Ribs ($5.95), with dipping sauce on the side. The chefs do not skimp on the proteins – there are no extraneous filler vegetables taking up space on your plate. So you’ll want to order a vegetable dish (each $8.95). My co-workers and I tried Eggplant with Garlic Sauce: plump, purple, creamy, perfectly cooked. For lunch, order from the regular menu or get one of the “Combo” specials ($7.25): smaller portions of “Americanized” dishes with a choice of three soups and white, brown, or fried rice. There’s also an eggroll option. My co-workers tried Szechuan Chicken and Cashew Chicken lunch specials – each delicious and a terrific deal.

As with all new ventures, there are some logistical kinks. At the online order portal (www.chiliszechuan.com) I couldn’t input all the variables of the Lunch Special Combos, so I gave up and called it in. My advice for now is to phone or fax. Also you might want to specify that you want rice – we had to ask for it after our eat-in food was served, and it was left out of the lunch order altogether, so we called back and the delivery guy made a second trip.

As for the ambiance of the dining room, I think it’s perfect. Nothing fancy: just clean, warm and pleasant. New, white Ikea dishes. Nice waiter. No music, but I like hearing the drama and clatter beyond the kitchen door. People are coming and going, getting their take out, so wear a sweater for the drafts. Unlike Lucky’s it’s only open ‘til 10:30, and unlike Han Dynasty, there’s no bar, but you can BYO. Be sure to BYO corkscrew or bottle opener, and don’t be surprised to find yourself drinking wine out of ceramic cups. All of these things are good things, in my opinion: at Chili Szechuan, you are paying for the food, and it’s totally worth it.

– Jen

So in case you hadn’t noticed there is a food truck – sorry, “mobile food” – revolution happening around the country. Mobile food has become serious business. If you ever thought about starting a mobile food business you need to get to a free day-long workshop at Penn Law School in a couple of weeks.

The Mobile Entrepreneur Workshop will feature guidance on financing a business, copyright and trademarks, regulation and licensing and managing risk and growth. Penn Law’s Entrepreneurship Legal Clinic and the Philadelphia Mobile Food Association are sponsoring the workshop, which will be held from 8:30 a.m. to 4:30 p.m. on Feb. 16. Even lunch is free. But there is limited space and an RSVP is required.

For more information and the full schedule, visit the workshop’s Facebook page here or call 215-898-8044.