Taking the Garden Inside
Posted by Jamie Written by Tim Fetter, CEC, General Manager, Highmark Pittsburgh With the popularity of “urban gardening,” many chefs are preparing plans to begin planting seedlings in their rooftop or other onsite gardens. Once the threat of frost passes, they will start planting and taking care of their herb & vegetable plants with the […]
Bucknell University Dining Services Holds Its First Waste Weigh
Posted by Jamie Written by John Cummins, General Manager of Resident Dining, Bucknell University In October of 2012, food waste author Jonathan Bloom came to Bucknell University. He had written a book and has a very active blog about reducing food waste. I wasn’t sure what his plan for this visit was but, when I […]
The Buzz on Bees
Posted by Jamie Written by Mark Hubbard, Executive Chef at Highmark Senate Plaza There’s a buzz coming from more and more backyards in Pennsylvania, and it’s not the drone of lawnmowers or the humming of cicadas. Its bees — up to 90,000 of them in a single hive — and your neighbors might just be keeping […]
Farm Tour – Butchering 101
One of the most difficult local items to menu is meat. It’s not that chefs don’t want to purchase the local meat; it’s primarily because farmers want to move the entire animal. To help combat this, we held a butchering 101 class at Jamison Farm to help educate our chefs about utilization of the entire […]
Garden Primer
Spring is right around the corner, so we decided to put together a class to get everyone excited about growing food. Our friends over at Grow Pittsburgh, an urban agriculture nonprofit, put together a class that was held at our office in Pittsburgh on February 19, 2013.
Farm Tour – Yarnick’s
One of the coolest things about summer is having the opportunity to eat a variety of local vegetables. Who doesn’t love corn on the cob in the dog days of summer? Well, our visit with the Yarnick’s on September 5th started off with eating freshly picked raw corn.
Canning Tomatoes
Some of you might know that I enjoy cooking. I canned some tomatoes at my house, but I actually taught a canning class for members of Slow Food PGH, which I think is a little more exciting.