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…
Category: Do-it-yourself
Taking the Garden Inside
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…
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.
Canning Tomatoes
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.
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…
Sprouts and Micro-greens: Two Easy Ways to Grow Food Indoors
By: Mike Passanita, Executive Chef, Saint Francis University I have always enjoyed growing any type of plant and growing sprouts gives me something besides houseplants to grow indoors while I’m waiting for seed starting time and there is no easier way to grow fresh food indoors. A close second to sprouts is growing micro-greens. You are…
