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Patricia Madej on Muck Rack

Patricia Madej

Verified
Philadelphia
As seen in: The Philadelphia Inquirer, MSN, The Toronto Star, Sacramento Business Journal, The Seattle Times, Miami Herald, Pittsburgh Post-Gazette, Washington Times, St. Louis Post-Dispatch, The Charlotte Observer, The Sacramento Bee and
@PhillyInquirer deputy editor, content strategy @saintjosephs adjunct teaching digital journalism. @TempleUniv grad. Usually biking.
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Articles

The best things we ate this week

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By Craig LaBan Verified, Beatrice Forman Verified, Patricia Madej Verified
| The Philadelphia Inquirer Verified
Lagman noodles at Uyghur Noodle King I’ve been following the lagman trail for some time now, savoring these chewy, hand-pulled Central Asian noodles from the Uzbek soup bowls of Northeast Philadelphia. Try them at Uzbekistan Restaurant, or in chef Temir Satybaldiev’s stir-fried tribute to his Kyrgyzstani grandmother on the Slavic fusion menu at Ginger.
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The township changes you may want to brace for| Inquirer Lower Merion

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By Lisa Dukart, Patricia Madej Verified
| The Philadelphia Inquirer Verified
Hi, Lower Merion! 👋 Could the township see its first parking meter rate hike since 1999? The change is one of several ordinances considered at last night’s township meeting. Also, meet two Rhodes scholars with local ties, and catch up on the latest in the push to merge Lower Merion’s two high school football teams. If someone forwarded you this email, sign up for free here.
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A Bryn Mawr spot lands on The 76 | Inquirer Lower Merion

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By Lisa Dukart, Patricia Madej Verified
| The Philadelphia Inquirer Verified
Hi, Lower Merion! 👋 The 76, The Inquirer’s annual roundup of the most vital restaurants in the Philadelphia region is here, and a Bryn Mawr spot has made this year’s list. Also this week, gas-powered leaf blowers may soon be banned, and we prepare to say goodbye to beloved Gladwyne Market. If someone forwarded you this email, sign up for free here. You don’t have to go very far to find one of the best restaurants in the region, according to The Inquirer’s food writers.
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