Aquaponic Food Production
January 7, 2016
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
Blog » Pride in Partnership
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
I’m always exciting during this time of the year. Local food production is at the height of the season and the schools are back in session.
Coffee is one of those beverages that you either love or hate. My first coffee experience was when I was 18 and floating around the
This summer, on a beautiful yet humid 93˚ day, I had an opportunity to take a group of our employees to Brenckle’s Farm, one of the
On June 6th, I took a group of our managers and chefs on a tour to Susquehanna Mill, a local and sustainable business that grows,
Posted by Jamie Written by Mark Hubbard, Executive Chef at Highmark Senate Plaza There’s a buzz coming from more and more backyards in Pennsylvania, and it’s
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.