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 farmers want to move the entire animal. To help combat this, we held a butchering 101 class at Jamison Farm to help educate our chefs about utilization of the entire …
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.
There is nothing better than the smell of a turkey farm the first thing in the morning. On September 19, I took 8 individuals to Jaindl’s Turkey Farm nestled in the beautiful hills of Lehigh Valley, Pennsylvania.
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.