Stories from Pennsylvania’s Food Scene
Provisions Magazine is dedicated to exploring and celebrating every ingredient throughout Pennsylvania’s food scene, from the farms to the food to the chefs.
With stories that dig into the roots of our food and events that serve up a deeper appreciation for all that is harvested, foraged, raised and produced here, we’re cultivating a well-sourced food community across the Commonwealth.
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.
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.
Our Winter Issue!
On newsstands now
PA Eats and Emily Kovach sits down with Provisions co-founder and editor-in-chief, Maggie Anderson, to discuss startups, the importance of local food ecosystems and the revival of print media. Read here
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.
A magazine and food events company that is cultivating a well-sourced food community across the Commonwealth