Know Your Source: Tomato and Arugula Linguine

Summer is the season for sourcing delicious produce locally. While at least 20% of all our produce is sourced locally in the communities we serve all year round, there’s such an abundance of fresh favorites in the summer, from zucchini, to blueberries, to watermelon.

Forging New Partnerships and Charting New Paths

As the year end nears, Parkhurst will launch a new initiative that renders all of the warm and fuzzies. The Forged Partners program is a further step in solidifying relationships with the businesses in our communities and helping them to expand their current footprints. As a family-owned company, we believe in giving back and helping…

Food Recovery Network helps feed the hungry in Williamsport

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,…

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….