For several years, Parkhurst at Lycoming College has maintained a partnership with the American Rescue Workers (ARW) where unused and perishable food from the dining services operation is donated to the organization at the end of each semester. In the fall of 2013, Michael Kane, a recent Lycoming College graduate and the men’s program director for ARW,…
Category: Know your Source
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…
Local Produce
As you all know, this is my favorite time of year. My visits to our vegetable farms are always a treat. There is never a dull moment and I always seem to learn something new each one I visit. One of my first stops this season was to the Yarnick’s Family Farm in Indiana, PA….
Local Farm Visits
I’m always exciting during this time of the year. Local food production is at the height of the season and the schools are back in session. This means that many students will be experiencing the fresh and local products of Parkhurst Dining for the first time! Our FarmSource program allows us to source a variety of locally grown…
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…
Sustainable from the Start
By Tim Fetter, Executive Chef at Duquesne University Starting with this academic year, Parkhurst Dining was proud to begin service to the campus and community of Duquesne University in the heart of our service region in Pittsburgh, PA. I was given the nod to take the job of Executive Chef for the campus, which consists…
