By: Tim Fetter, CEC, Executive Chef at Highmark Blue Cross Blue Shield, Pittsburgh, PA Cheese…..Who doesn’t like a great handmade cheese? Do you ever wonder what goes into making cheeses? In February of last year, at the PASA (Pennsylvania Association for Sustainable Agriculture) Farming for the Future Conference, a group of Parkhurst Chefs that […]
MoreBy: Scott Rattan, Executive Chef at Capital University I had the opportunity to attend the annual PASA (Pennsylvania Association for Sustainable Agriculture) conference last year as part of a chefs outing for our company. It was a wonderful experience and I learned a great deal about farming and sustainable practices. This year’s conference is being […]
MoreLast week, I told you about my visit with Eat’n Park’s dairy supplier, Turner’s Dairy. After I toured their operation, they took me to Lone Oak Farms to meet one of the farmers that supplies them with milk. Lone Oak Farms in Westmoreland County, PA has been one of Turner’s milk providers for over 50 […]
MoreBy: Sean Lockard, Executive Chef at Gwynedd Mercy College The holiday season is filled with spending time with those we love, but it’s also a time to give back. At this time of year you hear things like, “It’s better to give than to receive” and we are reminded to give the best of ourselves […]
MoreBy: Jamie Moore, Director of Sourcing and Sustainability When you pick up that gallon of milk at the store, do you ever think about how it got there? I do, so I asked the kind folks at Turner Dairy to enlighten me. Turner’s supplies Parkhurst with many of our dairy products, including milk, half & […]
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