Master of Arts in Food Studies (MAFS)
Pies and Pints (of Ice Cream)
Sunday, July 12, 2015
04:00 PM - 06:00 PM
Eden Hall Campus
Join the Eden Hall Campus family for a refreshing afternoon of desserts, music, and more. Take a behind the scene tour of the first community in the world being built for the study of sustainable living, learn, and development.
On the tour, you will learn more about the 400+ panel solar array, over 40 geothermal heating wells, storm water management infrastructure, an on-lot sanitary system for treating waste water, Field Labs including an aquaculture center, a solar-thermal high tunnel for growing food year around, the Dairy Barn Café and the 250-seat Hilda M. Willis Outdoor Amphitheater. You will also get a sneak peak at the cutting-edge residence hall and the campus’s dining hall slated for completion this fall.
Chatham University encourages you to eat responsibly.
Brush Creek features five artists demonstrating a vast array of bluegrass and acoustic music stylings. Based out of Western Pennsylvania, Brush Creek is able to journey into a realm of their own while still maintaining the roots and spirit of the legendary bluegrass sounds. By combining tight vocal harmonies with abundant picking prowess, this band showcases the power and appeal of a truly American musical art form.
Harvest Tasting Dinner
Saturday, September 19, 2015
06:30 PM -
Eden Hall Campus
Enjoy an evening of good eating from the bountiful harvest of the Eden Hall Campus farm, and take a twilight tour of the agricultural techniques that make this site unique.
Sit down to a plated, five-course meal that features produce harvested directly from the Eden Hall Campus organic garden, fields and greenhouse, and cared for and grown by Falk School of Sustainability faculty and students.
What makes our produce organic? Every last leaf, root and fruit is grown from organically-certified seeds, without petrochemical or synthetic insecticides, herbicides, or fungicides. PA Certified Organic approves our methods, and we complete the three-year-long USDA organic certification process this fall!
Reservations are $100 per person and include a campus tour showcasing the sustainable agriculture of Eden Hall Campus farm, a five-course menu using produce from the farm, local wine and beer pairings, tax and gratuity.
Menu to be announced August 1st.
In the News
May 28, 2015
PITTSBURGH: Chatham University and the Falk School of Sustainability will be hosting the “Bridging the Past, Cultivating the Future: Exploring Sustainable Foodscapes” event from June 24-28th. Chatham’s Shadyside campus and new, net zero Eden Hall Campus will serve as the locations for the Joint 2015 Annual Meeting and Conference of the Association for the Study […]
May 28, 2015
PITTSBURGH – The 2nd annual 2015 Eden Hall Campus Summer Event Series will run June – September 2015 at Chatham University’s net zero Eden Hall Campus in Richland, PA . The series kicks off June 5th with a free performance by the Pittsburgh Opera in the Hilda H. Willis Outdoor Amphitheater. The series brings a variety of musical […]
May 07, 2015
Secretary of the U.S. Interior, The Honorable Sally Jewell, to Receive Honorary Degree and Speak at Chatham University’s 2015 Commencement
PITTSBURGH: Chatham University’s 2015 Commencement ceremony for undergraduate and graduate students will be held on Monday, May 18th at 10:00 a.m. in Soldiers and Sailors Memorial Hall in Pittsburgh. The speaker and honorary degree recipient will be The Honorable Sally Jewell, Secretary of the U.S. Department of the Interior. Secretary Jewell was sworn in as […]
Apr 24, 2015
Apr 22, 2015
Food Studies Cooks at Good Taste Pittsburgh
Chatham Food Studies students served up crepes with local apples and dulce de leche as well as pumpkin or squash bread, made from produce grown on the Eden Hall Campus. For all those who asked, here is the recipe:
- Unsalted butter, room temperature, for pans
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoons freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 cups pumpkin puree (made from local and Eden Hall pumpkins)
- 1 cup granulated sugar
- 1 cup packed dark-brown sugar
- 4 large eggs (local)
- 1/4 cup vegetable oil
- 1 2/3 cups buttermilk (from Brunton Dairy)
Preheat the oven to 350 degrees F. Coat two 8 1/2-by-4 1/2-inch load pans with butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt; set mixture aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin puree and both sugars; mix on medium speed until well combined, 2 to 3 minutes. Add the eggs and oil; mix until incorporated, about 2 minutes, scraping down the sides of the bowl. With mixer on low, add the flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour, until just combined.
Divide the batter between the prepared pans; smooth the tops with an offset spatula. Place the pans on a baking sheet. Bake, rotating the sheet halfway through, until a cake tester inserted in the centers comes out clean, 55 to 60 minutes. Transfer pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped in plastic, for up to 4 days.