t’s hard to know how to start a letter right now — nothing seems big or small enough. Our world has both drastically shrunk to our own homes and reached a new level of global connectivity. Anxiety and stress have spiked (and stayed there), but...
hat’s the most quintessential Pennsylvania food? If you answered soft pretzels, or scrapple, or cheese steak, you’re certainly not wrong. But Carrie Havranek, author of Tasting Pennsylvania, insists that there’s much more on the table across the...
When I proposed writing a piece on the Persian New Year, which coincides with the spring equinox and which we celebrate every year in homage to my husband’s Iranian ancestry, I was excited. We have been renovating our house — the work is still ongoing and many things...
As the oft-quoted Mr. Rogers’ quote instructs, “Look for the helpers.” Local businesses and organizations are making sure our community doesn’t go hungry.
In Adams County, the largest producer of apples in the Commonwealth and the fourth largest producer of apples in the country, growers are adapting to a changing industry while trying to find the next megahit fruit.
New Trail Brewing Co. beers have garnered such a following that the Williamsport brewery has doubled production in less than a year.
The event was a fundraiser for the Community Cafe at St. Andrew’s Episcopal Church and featured food by Chef Zach Lorber and his Culinary Arts students from the State College Area High School.
These are high schoolers, not culinary school students, but the reality is that they’re learning something new every day in Chef Lorber’s Culinary Arts program at the State College Area High School.
Three years ago, I was served one of the best farm-fresh meals of my life. Beet-cured salmon, summertime cassoulet, chicken under a brick, carrots cooked to perfection, a whole roasted suckling pig, apple cider doughnut bread pudding — the dishes on this menu were the...
We celebrated the launch of Provisions’ print magazine with a big party at 3 Dots Downtown in State College, Pa.
Join Provisions Magazine Wednesday, May 15 at Black Sun Studios for a screening of the film “Poured in PA,” a feature-length documentary about Pennsylvania’s beer industry.
Taproot Kitchen transforms produce into community nourishment for body and mind at its spring event.
Though Chris Good can now be found scaling the tanks in the brewery at Happy Valley Brewing Company, his first introduction to the brewpub was from its stage downstairs.
Take the tasty and nutritious tuber to new heights to break up winter root doldrums.
Community Seed Swap offers seeds and advice to gardeners of all shades of green.
Writer Savita Iyer finds out what melty Swiss cheese means for an Indian family.
For National Chili Day, go a little off the beaten path for this white bean turkey chili from local food blogger Maria Barton.
Wegmans grocery stores temporarily discount household staples to provide assistance to families that rely on SNAP benefits.
February 22 is CSA Day! Sign up for farm fresh veggies throughout the season and support your local farmers.
What to eat when food seems like the least important thing of all.
At Open Seat, participants exchange one ingredient for a whole meal — and a renewed sense of community.
Chef Quintin Wicks gives us the best gift of all — a peek at the new Revival Kitchen.
What could be more French than dining in an art museum while a chef from France prepares a
five-course meal for 34 people?
Thanks to Chef Stéphane and our surrounding farms, the best meal in town may be on campus
Travis Lesser’s food hub Appalachian Food Works will serve a community of food producers and consumers.
Fundraiser Showcases Local Flavors and Chefs While Building an Inclusive Community
Locally Raised Meat Makes Its Way from the Valley to New York’s Top Restaurants thanks to Happy Valley Meat Company