Local Food Showcase on March 11 moves to Anderson Dining Hall
March 2, 2010
By: Paul A. Kovach, Vice President for Public and Community Relations
March 2, 2010
(March 2, 2010) … Because of overwhelming interest by the region’s food producers and purveyors, the first annual Local Food Showcase: A Grower / Buyer Event will be moved to the Anderson Dining Hall in Mellon Center on Chatham University’s Shadyside Campus. Sponsored by Chatham University’s new Master of Arts in Food Studies program, Penn State Extension – Allegheny County, and Parkhurst Food Service, the event will be held on March 11, 2010 from 1:00-4:00 p.m.
Designed as a tradeshow to foster networking among producers and purveyors, the event will also be open to the general public for $5.00 admission. Visitor parking will be available in the University’s Library/Theatre Lot accessible via Murray Hill Avenue. For more information contact Heather Mikulas at 412-473-2540 or firstname.lastname@example.org. For directions and parking information visit www.chatham.edu/campusmap.
The current list of vendors includes:
American Health Group (Farm to Table)
Chatham University Master of Arts in Food Studies
Cherry Valley Organics
Clarion River Organics
Curran and Taylor
Dillner Family Farms
East End Food Coop
Harvest Valley Farms
Latimer Valley Organics
Le Ara Farms, LLC, Wilson Family Farms
Logan Family Farms
McElhaney Family Farm
Milestone Specialty Produce
Parkhurst Food Service
Penn’s Corner Farm Alliance
Standing Chimney Breads
Studio 4 Cooking
The Purple Spoon Jams
About Chatham’s Master of Arts in Food Studies
The Master of Arts in Food Studies is one of the few graduate food studies programs in the U.S and the only one to offer both sustainable agriculture and culinary arts and cuisine within a liberal arts environment. The Master of Arts in Food Studies at Chatham University is unique in its emphasis on a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table.
Graduates gain analytical and experiential knowledge of global and local food systems. Academic courses provide a critical framework, emphasizing the ways people relate to food within a cultural and historical context. Food Studies is the interdisciplinary domain that includes agricultural and culinary history as well as sociological, cultural, political, economic, and geographic examinations of food production and consumption. Students will study how food, from farm to table to compost, shapes people and the global environment. The curriculum connects real world problems with ethics, theory, history, communication, research skills, and experiential knowledge, offering concentrations in food politics, history and culture, and food markets and marketing.