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…

The Season is Finally Upon Us!

By Tim Fetter, CEC, Executive Chef at Highmark Pittsburgh Here in the Pittsburgh region, chefs, farmers, and the general public can rejoice that our growing season has finally arrived.  After what always seems like a long winter and now what as been a very wet spring, we are seeing some nicer weather that should produce…

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…

My First Year with a CSA

By: 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…