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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.
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
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
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
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
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
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
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
By Tim Fetter, CEC, Executive Chef at Highmark Pittsburgh Here in the Pittsburgh region, chefs, farmers, and the general public can rejoice that our growing