A Trip to Turner Dairy & Lone Oak Farms
Where does our milk come from? And how does it get from the cow to your table? A few weeks ago some of our team members went to visit Turner Dairy in Penn Hills to learn just that.
Farm/Dairy Tour: Schneider Valley Farms
When you pick up that gallon of milk at the store, do you ever think about how it got there? Well the folks at Schneider Valley Farms, located in Williamsport, PA showed me and 15 others how it’s done.
Farm Tour | Brenckles Farm and Greenhouses
By: Jamie Moore, Director of Sourcing and Sustainability at Eat’n Park Hospitality Group On August 10th I had an opportunity to take a few of our chefs out to one of our local farms that we support. The chefs that attended were Dave DeCollo, One PNC; Dave Harris, PNC Eco Bistro and Terry Geracia, Medrad […]
Pigs, Peaches, Potatoes and More!
By: Tim Fetter, Executive Chef at Highmark Over the past couple of years, I have had the pleasure of touring some pretty interesting places and want to share what I was able to see. Here at Highmark, one of our vendors is Penn’s Corner Farm Alliance. They are a group of around 30 Farms that […]
Grass Fed Meat at Gwynedd Mercy
By: Sean Lockhard, Executive Chef at Gwynedd Mercy College Have you ever wondered “how does anyone ever afford to purchase grain fed meat?’” At Gwynedd Mercy College we believe we have figured it out, at least close enough that we can make do for a food service dining facility. We have partnered with Common Market […]
Fresh Vegetables and Public Schools
By Kevin Jones, Executive Chef at Maryland Institute College of Art Recently I had the privilege to work with a local farmer and our public school system to enlighten our next generation of children about fresh vegetables and their benefits. I had a candid conversation with one of our local elementary school administrators and they […]
Homemade Potato Chips
By Mike Passanita, Executive Sous Chef at Saint Francis University Part of the fun of homemade potato chips is you can use whatever potato variety you like: Yukon Gold, Yellow Finn, Russian Red Fingerling and even purple. At Saint Francis we buy our potatoes from a local grower at Blue Goose Farm that grows potatoes […]
Composting at Bucknell University
By John Cummins, General Manager of Resident Dining at Bucknell University Like most college and universities our summer guests are mostly participants in camps and conferences hosted by the institution. Some meals we serve 700 guests and others just 30! No matter how many guests we have we always focus on utilizing the freshest local […]
Composting and Campers @ Chatham University
By Leslie Ekstrand, General Manager at Chatham University Here at Parkhurst Dining Services at Chatham University, we are always searching for ways to lessen our carbon footprint and reduce the amount of waste that ends up in landfills. Four years ago we started a before and after consumer composting program in our main dining hall. […]
Propagating Rosemary
By Mike Passanita, Executive Sous Chef at Saint Francis University As a lot of you know, I love to grow herbs and other edible plants. I am blessed with having a greenhouse on site at Saint Francis University to start my herbs before planting them outside of Torvian Dining Hall (our main dining facility) to […]