Fishadelphia News & Updates

We all know that whoever is in charge of the money in an organization holds a lot of power. Originally, our Executive Director (ED) just did the budget every year. Over the last few years, we’ve been developing a collaboratively-oriented...

When we first started building budgets, we would estimate how much revenue we were going to have for the year, and plan spending accordingly. We then broke out how much we thought we were going to earn and spend each...

We joke (sort of) that when we used to hire people, it was sink-or-swim in the deep end of the pool. We would invite them to our general staff meeting, and expect them to figure out how we work, what...

Hi! My name is Zoe and I’m a rising senior at Haverford College, majoring in Environmental Studies and Education. Growing up in an Asian household, food has always been a huge part of my life. My family especially loves cooking...

Chef Boo is a queer, trans, South Asian chef who is on a journey to open Bar ABCD in Philly. They are a first-generation desi from Jersey who grew up eating cuisine from all over the diaspora. This spring, Chef Boo cooked for a Fishadelphia event that brought community organizers together over a meal of Indothai curry clams, miso soy eggplant, and masala potato balls. Following the event, they sat down with Fishadelphia's Bitter Kalli to talk about seafood stories, cooking philosophies, and being your immigrant mom's prep cook. 

Two participants displaying their oyster shell art at the Oyster Shell-ebration with Latino Outdoors Philly and Fishadelphia. Fishy Business This past spring has been a time of change and growth for Fishadelphia, and we’re excited to tell you about it!...