Track Access in Heart of South Philly


The city has many great running spots.  For flat trails, there’s Kelly Drive/West River Drive, Columbus Boulevard and through Center City.  For hills, there’s some routes off Kelly Drive and in Manayunk.  The one thing that I did not find readily available, however, has been a track for sprints and speed training.  Franklin Field on the University of Pennsylvania campus has a historic track, but access to it is very limited (you can’t use it when the cross country or track teams are practicing) and almost non-existent when school is not in session.

Perusing Google Maps, I pondered whether there were any visible tracks that could be used by the public.  Down in South Philadelphia, I noted there appeared to be a track in the area of 10th Street and Bigler Street, which is south of Oregon.  It was not clear whether the field was associated with a particular nearby high school.

So, one morning, I decided to investigate and take a trip down to 10th and Bigler.  I was pleasantly surprised to find both the gate to the parking lot as well as the gate to the track open.  The track, which I learned was called the Bok Field Track, is run by the South Philadelphia Communities Civic Association.  It  is open for public use on weekdays from about 6:30 a.m. to 2 p.m.  On both of my recent visits, I found folks walking or jogging around the track. 

The track is definitely a hidden gem and asset for those looking for speed training in the city.

Loving the Lobster Roll

I grew up in Connecticut, the home of expensive real estate, insurance companies’ headquarters, New Haven-style pizza and the WWE.  One thing that is not native or common to Connecticut is the lobster roll.  Unlike most of the rest of New England, lobster rolls have never caught on in the Nutmeg State as an essential food item.  Maybe it’s because lobsters don’t naturally swim in the Long Island Sound.  Maybe the Connecticut waters are too temperate for their blood.  Maybe Connecticut restaurants are too cheap to import lobsters from Massachusetts and Maine.  Who knows.

All I know is that ever since trying a lobster roll for the first time in Boston earlier this year, I’m hooked.  In their most basic and generic form, lobster rolls are chunks of lobster meat (from the claw, knuckle, tail, etc.) placed in a buttered, top-split hot dog-style bun with some mayonnaise or butter  and perhaps some celery thrown in.  There are variations, including the style of bun, the use of mayo or butter and the spices and vegetables used.

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a kitchen Adds to Now-Bustling 18th Street

Not long ago, the 18th Street area between Walnut and Chestnut had limited options for dinner and drinks.  Sure, during the day, there were establishments such as Tony Jrs. and Wrap Shack, but at night, some restaurant closures left the area somewhat lacking life.

That’s all changed in the past few months.  First, a few months ago, Stephen Starr’s Dandelion added the variety of  an English pub.  Then, in just the past two weeks, there have been two major additions, with the long-awaited Serafina, the new outpost of a New York-based Italian restaurant group, and a kitchen, a new concept from David Fields and Bryan Sikora.

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