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.
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.
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.
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.
Our Spring 2020 Issue!
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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
A magazine and food events company that is cultivating a well-sourced food community across the Commonwealth