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… Read More Going to the Source
By John Cummins; General Manager of Resident Dining at Bucknell University 2013 was the Summer of the Pickle here at Bucknell University. It began with the menu for one of our big luncheon events during our 2013 Reunion Weekend. Our Executive Chef Kyle Murphy put together a great BBQ menu for the event that incorporated an array of… Read More In Quite the Pickle in Lewisburg, PA!
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 local farms from which we source our fresh ingredients. Brenckle’s has been a long standing partner of the Eat’n Park Hospitality Group and won our “Supplier of the Year” award in 2011. … Read More Brenckle’s Harvesting Tour
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, processes and converts seeds into oil. Susquehanna Mills has established a niche in the local sustainable food world. For Josh Leidhecker it was just a natural progression. Josh is one… Read More Susquehanna Mills – Local and Sustainable Business
Posted by Jamie Written by Tim Fetter, CEC, General Manager, Highmark Pittsburgh With the popularity of “urban gardening,” many chefs are preparing plans to begin planting seedlings in their rooftop or other onsite gardens. Once the threat of frost passes, they will start planting and taking care of their herb & vegetable plants with the… Read More Taking the Garden Inside
Posted by Jamie Written by John Cummins, General Manager of Resident Dining, Bucknell University In October of 2012, food waste author Jonathan Bloom came to Bucknell University. He had written a book and has a very active blog about reducing food waste. I wasn’t sure what his plan for this visit was but, when I… Read More Bucknell University Dining Services Holds Its First Waste Weigh
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