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
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
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
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
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
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
