“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 incorporatingonly 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.
