Farm Tour – Butchering 101
March 27, 2013
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
Blog » Innovation With Heart
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.
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