Dining Out: Dinner With Mary Seton Corboy

Founder of urban-farming prototype Greensgrow Farms in Kensington

Mary Seton Corboy, Greensgrow

Photo courtesy Greensgrow Farm.

Percentage of food and drink you consume that’s local: Fifty to 75 percent, depending on the beer.

 How important “local” is to you on a menu: I just want them to give me some food. I’m not interested in history or philosophy.

Whether restaurants falsely advertise “local”: All the time.

Places that don’t: Honey’s, Fork, Standard Tap, Pumpkin.

Fall produce you’re most anticipating: I love, love, love butternut squash. It’s underutilized, underappreciated and, unfortunately, frequently undercooked.

Cheesesteak or roast pork: Cheesesteak. It’s gross, but so are we.

This morning’s breakfast: A fried egg right out of the chicken. If you’re raising chickens, you’ve got to get used to eating eggs.

Fast-food frequency: Once a month, a McDonald’s sausage egg and cheese.

Celebrity chef of choice: Haven’t seen any since Julia Child.

Coffee brand: I don’t drink it. I went to a Starbucks for a meeting five years ago. I was so confused.

Thoughts on hunting: If you kill it, eat it. Hanging it on a wall is just necrophilia.

Around the Web

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.