Fresh Vegetables and Public Schools
November 28, 2011
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
Blog » Innovation With Heart
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 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 Mike Passanita, Executive Sous Chef at Saint Francis University As a lot of you know, I love to grow herbs and other edible plants.
By: Mike Passanita, Executive Chef, Saint Francis University I have always enjoyed growing any type of plant and growing sprouts gives me something besides houseplants
By: Tim Fetter, CEC, Executive Chef at Highmark Blue Cross Blue Shield, Pittsburgh, PA Cheese…..Who doesn’t like a great handmade cheese? Do you ever
By: Scott Rattan, Executive Chef at Capital University I had the opportunity to attend the annual PASA (Pennsylvania Association for Sustainable Agriculture) conference last year
Last week, I told you about my visit with Eat’n Park’s dairy supplier, Turner’s Dairy. After I toured their operation, they took me to Lone
By: Sean Lockard, Executive Chef at Gwynedd Mercy College The holiday season is filled with spending time with those we love, but it’s also a