By Hadas Kuznits
PHILADELPHIA (CBS) — “Lemonade Days” take place this weekend, all over Philadelphia and beyond.
Alex Scott was the Wynnewood, Pa. girl who raised awareness for pediatric cancer through her lemonade stand. She passed away nine years ago, but her legacy continues with “Lemonade Days,” June 7th-9th, to raise money for pediatric cancer research.
Jay Scott, Alex’s father (top photo), talks about his daughter’s inspiring story and the amazing impact she has had on research into the disease that took her life:
“There’s gonna be lemonade stands all over the place — all around Philly, all around the state, all around the country, all around the world, but Philly is sort of the hub of Alex’s Lemonade Stands.”
Scott recommends stopping at several stands this weekend.
“People use whatever kind of lemonade they want; so some use bottled, some use powder, some do fresh-squeezed. We leave it up to the stand host,” he tells What’s Cooking.
Hear the full “Alex’s Lemonade Stands” interview (runs 7:54)…
And in Old City Philadelphia, the Happily Ever After dessert café takes over the former Griffin Café space at 230 Market Street after nearly a decade of vacancy.
Owner Jihoon Ha says his shop has a movie theme and provides the best frozen yogurt available:
“We mix all of our frozen yogurt here on site from scratch, and we only use 100-percent organic milk and yogurt from local dairy farms.”
Hear the full “Happily Ever After Dessert Café” interview (runs 4:22)…
And Eastern State Penitentiary, the historic former prison in Fairmount, holds its Prison Food Weekend on June 8th and 9th, exploring the history of what is served to prisoners.
“We are cooking the prison food recipes from the 1820s to the 1950s, and we’re cooking the exact punishment meals for inmates today who misbehave,” explains Sean Kelley (below), public programs director at Eastern State Pen.
Does prison food deserve its bad reputation? You can decide for yourself. The event is free with a paid admission to the site.
Hear the full “Prison Food Weekend” interview (runs 5:29)…
And for this week, that’s “What’s Cooking on 1060!”