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
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
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.
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.
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.
