Oct 1, 2024
EDIBLE PHILLY -- Pierogi: Past, Present and Future
BY NATALIE JESIONKA (FGJ '21) -- It’s 4am and all is quiet on Tilton Street, except for the early-morning smoke rising from the building in the middle of the block. John Czerw is at his namesake Port Richmond sausage shop Czerw’s Kielbasy. He seals pierogies, stuffs and wraps cabbage leaves for Golumpki (stuffed cabbage), and starts the fire to smoke traditional Polish sausage with his family recipes passed down through generations. READ MORE.
