Susquehanna Mills – Local and Sustainable Business
July 10, 2013
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,
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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,
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
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
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
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
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.
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.