I love the First Person Festival, and you know I love food. I thought that I’d let you know about some great food events at this year’s festival – get your tickets quick! Buy Tickets
Burgers
Tour starts at 1 South Broad Street 6-9pm
In advance: $45 (First Person Arts members) / $50 (general public) – $50/$55 after 10/25
Philadelphia is known for its gastropub phenomenon, bars serving top notch food and excellent beers in a casual atmosphere. Every gastropub worth its salt needs a good burger. Join us as we tour Center City sampling the best burgers and beers from bars and restaurants that have also gotten on board with the burger explosion – along with stories of the people behind it all – with Foobooz editor Arthur Etchells.
A lifetime Philadelphian, Arthur Etchells grew up a picky eater but has since grown to love all sorts of food and drink. Three years ago he founded Foobooz.com as a web site devoted to eating and drinking in Philadelphia. Today the site is the largest independent food blog covering the city.
Speakeasy
Speakeasy Open bar, snacks, appearances by Festival Artists
Free for members, $20 general public at door
In the spirit of the 1930’s, First Person Arts recreates the electric atmosphere of the prohibition speakeasy. From Wednesday through Saturday, from 5-9pm, the Festival Speakeasy will host an open bar and snacks free for our members in your own private lounge, where you can meet and mingle and share a drink with First Person Arts staff and Festival artists. This special opening-night party features Tub Gin drinks and a delicious spread from Tria Café. The Speakeasy will be opening Wednesday, Thursday, Friday, and Saturday nights FREE for members!
America Eats
Presentation, Q&A, dinner, book signing
In advance: $20 (First Person Arts members) / $25 (general public) – $25/$30 after 10/25
Chitlin Feasts. Fish Fries. Box Supper Socials. Food rituals bring people together — especially in hard times. Resurrecting a Depression-era writers’ project that dispatched writers across America to document the roots of American regional cuisine, renowned food writer Pat Willard re-traced the steps of writers like Eudora Welty and Ralph Ellison to discover how those traditions are being carried forward today. Willard will serve up stories as they are meant to be heard — over a full plate at a family-style buffet from Jack’s Firehouse. Space for this event is limited, so purchase tickets early.
Girl From
The Girl From Foreign – Sunday, November 8
Presentation, film screening, Q&A, book signing, lunch, concert
In advance: $20 (First Person Arts members) / $25 (general public) – $25/$30 after 10/25
Sadia Shepard, daughter of a Christian/American father and Muslim/Pakistani mother, understood the complexities of a multi-cultural household. What made her melting pot overflow was the discovery that her grandmother had been born Jewish. Compelled to reclaim her roots, she traveled to India to discover the history of the Jews of India, believed to be descendents of the lost tribes of Israel. She brings this journey to life in her memoir The Girl from Foreign and her film In Search of the Bene Israel, which she presents at the festival. Music by the Lenny Seidman Tabla Choir and a buffet by Ekta Indian Restaurant evoke the tastes and sounds of her unusual history.
Why a dinner party? Because the Phillies were playing, and because my CSA was bursting out baskets. Pre-game we all sat down for dinner and wine and cheer, which helped us later, when we lost the game terribley.
Initially I thought that I was going to buy some deep red mums, and got very excited about the selection at the Orchard. Though I passed a lot of mums a at garden stores along the way, I was glad I waited, as these looked much better!
And then I saw the beautiful ornamental cabbage and changed my mind. I’ve wanted some of these in the pots on my front porch for years, but always have trouble finding them in city. If I ever have time to plant them, they’ll be colorful long into the cold season. And really, don’t even get me started on the apples. I have a house full of pies.
