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 » People-First Culture
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 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 Tim Fetter, CEC, Executive Chef at Highmark Pittsburgh Here in the Pittsburgh region, chefs, farmers, and the general public can rejoice that our growing
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