Filed under Homegrown

Aquaponic Food Production

Aquaponic Food Production

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 a new supplier request from Charles Wise, Executive Chef at Allegheny College. Usually these requests are for a local farm that would supply the location with a variety of vegetables … Continue reading

Chef in the Schoolyard

Chef in the Schoolyard

Written by Tim Fetter, CEC, Executive Chef, Duquesne University and posted by Jamie Moore On Tuesday September 16, I had the privilege to spend the afternoon with some students at the Greater Pittsburgh Urban League Charter School in the East Liberty neighborhood of Pittsburgh. Grow Pittsburgh has a terrific Edible Schoolyard program that creates on-site gardens … Continue reading

Cooking Demo at Waste Oil Recyclers

Cooking Demo at Waste Oil Recyclers

Chefs from the Curtis Institute of Music recently armed teens from the Coatesville Youth Initiative with culinary skills using the garden-fresh vegetables and herbs they grow for local food banks in the MoGrenna Garden, a project of Waste Oil Recyclers in Modena, PA. Chefs from local restaurants and dining services locations that recycle their waste … Continue reading

The Buzz on Bees

The Buzz on Bees

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 not the drone of lawnmowers or the humming of cicadas. Its bees — up to 90,000 of them in a single hive — and your neighbors might just be keeping … Continue reading

Garden Primer

Garden Primer

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. Continue reading

Propagating Rosemary

Propagating Rosemary

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.  I am blessed with having a greenhouse on site at Saint Francis University to start my herbs before planting them outside of Torvian Dining Hall (our main dining facility) to … Continue reading