PHL to Receive $116M, PNE $157,000 from CARES Act
PHL and PNE will receive approximately $116 million and $157,000, respectively, in CARES Act funding to support airport worker jobs, keep credit stable and allow the airport to meet ongoing expenditures. Read more.
Looking Back, Moving Forward
PHL entered 2020 on a high, having had a record year in 2019; what a difference a couple of months make! While the PHL team continues to work hard to overcome the challenges brought on by COVID-19, we invite you to reflect on last year’s successes, highlighted in the recently published 2019 annual report, Gaining Altitude. Read more.
50 Years of Earth Day
The Division of Aviation’s Capital Development team didn’t let social distancing prevent them from virtually gathering to discuss the ways PHL and PNE are making a difference for people and the planet, in honor of the 50th anniversary of Earth Day. Check out their video.
Planes on the Deicing Pad in April?
It’s springtime in Philadelphia, so what are planes doing in the deicing pad at PHL? No need to check your weather app, just click on this story to find out why.
TSA Security Screening During COVID-19
The Transportation Security Administration (TSA) has temporarily modified its security screening process. Find out more.
PHL’s Sustainability Program Faces the Challenges of COVID-19
Yes, you can still empty your water bottles at our liquid collection units, as PHL’s commitment to sustainability continues. What else are we doing? Read more.
Cooking with the DOA Staff:
One way to stay connected to the co-workers we are used to seeing, and often sharing lunchbreaks with, is to share favorite recipes. Here is a one from Clerical Assistant Alycia Speas:
Alycia’s Fish Tacos:
Ingredients:
- Fish (your favorite)
- Coleslaw mix
- Mayonnaise
- Oil (olive oil for healthier option)
- Lime juice
- Honey
- Cilantro (optional, but recommended)
- Tortilla wraps (low carb for a healthier option)
Measurements:
- Eyeball it (my mom always told me to add a little at a time until it's just right!)
Instructions:
Slaw topping (make as much as you need to cover the amount of fish you're cooking. Season to your liking):
- Place coleslaw mix in a big bowl. Mix in mayo so that slaw is generously covered.
- Mix in honey until slaw tastes sweet.
- Mix in lime juice until the slaw taste sweet and tangy.
- Cover and place bowl in refrigerator
Fish and tortilla:
- Heat oil in pan while seasoning fish (here's a tip I learned from Gordon Ramsey: dry meat with a paper towel before seasoning so it sticks)
- Cut tortillas into fours and place in the center on stove so they warm up.
- When oil is hot, place fish in pan and cook on both sides until done. You want to get a crispy outside.
Place fish in tortilla, cover with slaw, top with chopped cilantro and lime juice and devour!
