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Summer is the season for sourcing delicious produce locally. While at least 20% of all our produce is sourced locally in the communities we serve all year round, there’s such an abundance of fresh favorites in the summer, from zucchini, to blueberries, to watermelon.
The rise in plant-based eating is no doubt in part to a generation who is rethinking the food that they consume and where it comes from, and this notion is at the forefront of the dining program at Marietta College.
Our team members have just wrapped up our 40th annual Caring for Kids campaign, with results that we are cheering about!
It’s the most wonderful time of the year, as our annual Caring for Kids campaign is in full swing! During November and December, across all
As the year end nears, Parkhurst will launch a new initiative that renders all of the warm and fuzzies. The Forged Partners program is a
For several years, Parkhurst at Lycoming College has maintained a partnership with the American Rescue Workers (ARW) where unused and perishable food from the dining services operation
Before any of our locations purchase from a supplier, it’s my responsibility to meet them to fully understand their operation. In early December, I received
As you all know, this is my favorite time of year. My visits to our vegetable farms are always a treat. There is never a
This year, I celebrate my 15th year with the Eat’n Park Hospitality Group. I’ve had the opportunity to work on some really exciting projects and