In The News

A Sustainable Future
Edible Allegheny Magazine

“Before we even plan the menu, I meet with assistant farm manager,Tony Miga,” says Christopher A. Galarza, Parkhurst chef manager on Chatham University's Eden Hall campus. His menus are dictated by the farm’s harvest, thus incorporating only the freshest, seasonal ingredients. “I place my order with [Miga] so we can receive the fresh produce, grains, and occasional honey (from our onsite apiary),” Galarza continues.

Latest News Articles

A Wrap-Up of Our 45th Annual Caring for Kids Campaign
December 1, 2023

Loyola opens first store with Just Walk Out technology on a Maryland college campus
September 3, 2023

Lafayette College and Parkhurst unveil Amazon technology that makes campus dining experience quicker and easier
August 29, 2023

Steelers players dish on what they eat during training camp
August 6, 2023

How Parkhurst Supports Marietta College's International Community Through Food Events
July 31, 2023

Team Cooking Class Builds Camaraderie and Engagement at Randolph-Macon College
July 18, 2023

Parkhurst 'Chopped' Competition Challenges Guests to Become the Chefs
June 28, 2023

Wrapping Up the 2022-2023 School Year
May 24, 2023

Our Next Generation of Culinary Leaders Get Cooking
April 27, 2023

2023 Team Member Appreciation Month
April 25, 2023

View archives:
2007
2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
2018
2019
2020
2021
2023

A Sustainable Future
Edible Allegheny Magazine