Stories & Insights
Where Every Meal Has a Story
Stories & Insights
Where Every Meal Has a Story
Discover the moments, memories, and meaningful connections happening in our communities every day
Susquehanna Mills – Local and Sustainable Business
On June 6th, I took a group of our managers and chefs on a tour to Susquehanna Mill, a local and sustainable business that grows, processes and converts seeds into
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
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
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
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
