Filed under Know your Source

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

Milky Way Farms – Local Beef

Milky Way Farms – Local Beef

This entry was written by Leslie Ekstrand, General Manager of Lycoming College Executive Chef Frank Hummel was on the search for food, but not just any food. He wanted the best, locally-raised food the region could provide. The goal: To provide the best tasting and most sustainably-sourced meals at Lycoming College’s Wertz Dining Hall. Wertz provides an all-you-care-to-eat menu and … Continue reading

Going to the Source

Going to the Source

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 Atlantic Ocean in the Navy.  I couldn’t stand it!  But grew quite fond of it as 4:30 AM comes mighty quick and coffee was the one thing that I looked … Continue reading

Local Apples ALL YEAR ‘ROUND @ Bucknell University!

Local Apples ALL YEAR ‘ROUND @ Bucknell University!

By John Cummins; General Manager of Resident Dining at Bucknell University https://dineatparkhurst.wordpress.com/meet-our-contributors/ We’ve all heard it said, “The apple doesn’t fall far from the tree.” That axiom is particularly true at Dries Orchard here in the lush Susquehanna Valley. That’s because the dwarf trees they grow are so low to the ground that the apple really can’t … Continue reading

Farm Tour – Butchering 101

Farm Tour – Butchering 101

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 … Continue reading