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another perk of an on-campus farm

Harvesting potatoes at Eden Hall
Harvesting potatoes at Eden Hall

“Everything we can make from scratch,” says Chatham’s Shadyside Campus executive chef Dan Dooley, “we do.”

“Chef Dan” is proud of the food he and his staff serve at Anderson Dining Hall, and with fresh beef patties, hand-breaded chicken tenders, and produce grown on Chatham’s Eden Hall Campus, deservedly so. In fact, this year Chatham was ranked 7th in the nation for best food grown and sourced locally by Sierra Magazine’s 2015 “Cool Schools” report. The rating reflects the amount of food purchased locally and the presence of sustainable practices such as composting.

“Around 20 percent of the food and beverage we buy is from sustainable and local sources,” says Anderson’s General Manager Rob Coyne. “By ‘local’ we mean about a 150-radius. Local producers, artisans, family farms.”

“I encourage my staff to get creative,” says Chef Dan. “Once we got in some potatoes and fennel, and one of my staff members said ‘Hey, there’s this soup I used to make in my restaurant,’ and I told her to go for it. It was a big hit.”

Students in Anderson Dining Hall
Students in Anderson Dining Hall

Twenty miles north of Pittsburgh, Chatham’s 388-acre, net-zero Eden Hall Campus grows produce year-round with the help of a solar-powered hoop house, a roster of Masters in Sustainability and Masters in Food Studies students, and Allen Matthews, Chatham’s director and instructor of sustainable agriculture.

“If Allen’s got it, we’ll take it” laughs Chris Galarza, who has been executive chef at Eden Hall since July.

Eden Hall feeds fewer people than Shadyside (about 40 compared to 550), and Chef Chris uses this as an opportunity to build relationships with the students there. “I ask students what they like, what they miss about their mom’s cooking,” says Chef Chris. “We like to get them as engaged as possible. Today we did a Korean barbecue.”

“We want to minimize waste, so we get creative with what we have. The other day we had some leftover salmon, so we made some salmon cakes, and then discovered that the salmon skin puffs up just like a crackling when you fry it.”

“I give my team as much as autonomy as possible,” says Chef Chris. “One time we had some nice potatoes left over, and someone had the idea of a Pittsburgh-style lasagna, using pierogis. And we smoke our own brisket, and had some left over, and we turned it into smoked brisket mac and cheese.”

Eden Hall Executive Chef Chris Galarza (third from the right) with his staff
Eden Hall Executive Chef Chris Galarza (third from the right) with his staff

“I don’t think the kids up here have taste buds,” laughs Chef Chris. “They eat some of the spiciest things I’ve ever had in my life. One of the Falk School professors, Ryan Utz, grows Chocolate Bhutlah peppers, which are eight times hotter than a habañero. We make hot sauce with that and they put it on everything. We go through a half gallon every two weeks.”

We get everything as close to local as possible. All of our dairy comes from Turner dairy – local. Eggnog, most of our veggies are from Eden Hall or local sources, squash. Braised beef cheeks from Cunningham’s Meats, pork from Hatfield’s.

“I’ve worked at some crazy cool places,” comments Chef Chris. “I’ve worked at a five-star resort, and Eden Hall is still way cooler.”


interview with Angie Jasper, Director of Cultural and Community Events


Since 2014, the Eden Hall Campus Summer Series has been bringing entertainment and cultural events to the North Hills. This past summer, events included performances by the Pittsburgh Opera and the Improvised Shakespeare Company; a children’s festival; a bluegrass jam; farm-to-table dining events; and culinary workshops. We spoke with Angie Jasper, Chatham’s Director of Cultural and Community Events to get her reflections about the Series.

This past summer series, was there anything that happened that really surprised you?

For our classical music concert, I was really pleased by the turnout. It was a huge audience that came, lots of people traveled in from Pittsburgh. And everyone dressed up for the concert, like they were going to see a classical music concert in the city. That made it a lot of fun in the space.

We also had our first dance party! Right at the end of the J.D. Eicher and the Good Nights concert, that was really exciting—most of the stuff we do there is pretty low key, you know, in the bluegrass concert you want people to get up and move around, but we had a full on dance party, which I was super excited about. The audience was super into it and pushed for them to do an encore—I think they played I Feel Good—and the people just came right up to the stage and started dancing and having a good time. It was a great way to see out the night.

other summer series

How are you working on building the relationships between neighboring communities and townships around campus?

Alice Julier, program director and associate director of Food Studies) has been a huge help with that. She really has a good understanding of what’s happening in the community, as does Allen Matthews, director and instructor of Sustainable Agriculture), who’s the farm manager up there. I use them as a resource to know who are we working with, where are the students working, and how can we partner with them. I use them as a resource to engage the people up there to get involved.

Who proposes and teaches the sustainability workshops?

We talk with Falk School faculty members about what they’re interested in teaching and what we think community members are interested in learning. Falk School graduates teach workshops, too. Tony Miga, who was part of the inaugural class of the Masters of Sustainability, taught the oyster workshop and rainwater harvesting workshop, and Matt Kettleborn, who was the assistant farm manager, taught the composting one. We do try to keep it to those who work at Eden Hall, so we can showcase what we’re doing at the campus out to the community.

Of all that happened this summer, what are you most proud of?

I’m most proud of the fact we doubled our numbers from last year. Last year, we had 1000 attendees. This year, we had 2000. To see that growth for this new programming is awesome, because that’s what we do this for. We do these events for people to come and to see them, and to see the campus. For more people to know about us and come to repeat events was fantastic.

What are some other ways Eden Hall’s community outreach is evolving?

I think a big thing that’ll be coming up in April is the opening of The Commons. This will be the central hub of campus, open to the public, with its café also open to the public. I think that’ll make the campus much more accessible to the outside. There are also hiking trails coming to campus, public art will be coming, we’re opening a lot of spaces up for rentals.

If you wanted to have a wedding or reception, there’s the beautiful original barn; if you wanted to have a business meeting, there’s the field lab classrooms; for a birthday or graduation party, try the lodge, where there’s an old rec room, a patio that leads out onto the pool—all that is going to make us feel much more a part of the community. – Angie Jasper

We’ve also got Community Create Nights going on throughout the school year. Each month takes on a different topic across two sessions, based on what the Falk School faculty actually teach on campus and what types of programming we actually have going on up there, but on a much more manageable schedule for a beginner. They give a basic idea for what the rest of that course of study might entail. The schedule for those is online at

And monthly dinners will be launching with the other farming partnerships Eden Hall has in the area. They’ll be BYOB, smaller scale than the farm-to-table dinners we put on in the summer, but they give a good look into what’s going on both at the school and at farms in the local areas. So all that is going on! You can find that stuff on our social media and you can sign up for an e-mail list at to get the scoop on these kinds of events as they come up. There’s always a lot going on!


Alumna Profile: Dianne Shenk, Master of Arts in Food Studies ‘12


The decline of the steel industry hit Hazelwood—a Pittsburgh neighborhood of one-and-a-half square miles—hard. Today, it’s classified as a “food desert,” which the United States Department of Agriculture defines as an “urban neighborhood or rural town without ready access to fresh, healthy, and affordable food.”

Dianne Shenk, Master of Arts in Food Studies (MAFS) ‘12, is working to change that. She sells fresh, locally grown produce out of a farm stand that started life as an old hay wagon, and is now parked at one of the busiest intersections in Hazelwood. This is Dylamato’s Market (named for the first syllables of her children’s names), and from May through October, Shenk sells ripe, shining fruits and vegetables that would make a chef sigh.

But—and here’s what makes Shenk an activist as well as an entrepreneur—she doesn’t just want to sell to members of the community. She wants to go into business with them.

“I’m looking to create an opportunity for someone to become a business entrepreneur who has no access to credit, no savings, no investments. Someone who needs to make a profit immediately and really low overhead. Micro-micro-micro-businesses.”

There are types of produce—including herbs, lettuce and other greens—that Shenk can’t get as fresh as she wants from local wholesalers, and she wants involve the community in filling that gap. “I pay the growers two-thirds of what I can get,” she says. “If I think I can sell a bag of lettuce for $1.50, I’ll pay them $1.00. If someone brings me a little single serving bag of lettuce, if they bring me five bags every day, all week—and I’m here six days a week—that’s $30 a week. That’s just income for them.“

The mission of Dylamato’s Market is to partner with other locally-owned micro-businesses to create viable livelihoods and access to fresh, healthy foods in the Hazelwood community.  The Marketplace created by this partnership will be a positive social space in Hazelwood, and generate financial capital for community residents by capturing the local food economy.

Dylamato’s Market is part of a greater initiative too, what Shenk calls the Summer Marketplace: vendors on the same site offering a variety of foods. This past summer, Dylamato’s was joined by four of these “micro-businesses” selling baked goods, sausage sandwiches and grilled lunch foods, snow cones, and chicken and waffles.

Shenk sees the Summer Marketplace as a space to bring the community together around more than just food. For example, the site also has a stage for performances. “This summer we had a group of older people who had gone through Gladstone High School and played music together,” she says. “This is about thirty years later, but they still live in the area, and still get together and perform. So we had them here on a Friday evening, and we had like forty people here. This is a racially mixed community and it was a racially mixed crowd, and people brought their pets and kids.”

During her time in Chatham’s Master of Arts in Food Studies program, Shenk focused on underserved urban communities. She wrote her thesis on “Food in Hazelwood: Making the Case for Fresh Produce in a Low-Income, Urban Community” and interned with Penn’s Corner Farm Alliance, Paragon Foods, and Matthew’s Family Farm.

Chatham’s interdisciplinary Masters of Arts in Food Studies emphasizes a holistic approach to food systems, from urban to rural, and from agriculture and food production to cuisines and consumption.

alumna profile: dr. kathi elliott DNP ’14


Dr. Kathi Elliott, DNP ’14, knows something about role models. Her mother, Gwendolyn Elliott, started her career with the United States Air Force in 1964. In 1976, she became one of the first African American female Pittsburgh police officers, eventually becoming the first woman promoted to Sergeant and, ultimately, Commander. But “Miss Gwen,” as she was affectionately called, found time to give back to the community. Her daughter, Dr. Elliott, says “My mother was involved as a victim advocate with the Center for Victims, and that showed me that talking to people and helping them was what I wanted to do.”

Dr. Elliott received an associate’s degree in nursing from Community College of Allegheny County, and went on to complete three degrees at the University of Pittsburgh: A bachelor’s in psychology, and a dual masters in nursing and social work. In 2014, she completed her Doctor of Nursing Practice degree at Chatham.

During her 26 years on the Pittsburgh Police force, Miss Gwen saw the struggles of young women and girls who came to the attention of law enforcement, and was determined to help them have a better quality of life. Her dream came true in 2002 when the Allegheny County Office of Children, Youth and Families funded the creation of Gwen’s Girls, an organization that works to empower women and girls.

After her mother’s death in 2007, Dr. Elliott became a board member of Gwen’s Girls, and was recently named executive director. “I plan to continue my mother’s legacy by exposing girls to opportunities and experiences that they traditionally would not have access to,” she said.

“Never let society define you. Discover and work to develop your own individuality. Be confident in who you are and your contribution to the world.” – Dr. Kathi Elliott

Dr. Elliott’s primary goal as the new executive director is to improve girls’ access to education, social services, and workforce development. “It is my hope that with greater access the girls will become self-sufficient and empowered, so that the girls will advocate for themselves and others.”

Still, Dr. Elliott believes, advocacy is not enough. “There are so many negative attributes and risk factors that are already known to exist,” she says. “But there is very little research about what makes a girl resilient. We want to look at what helps them survive by looking at similar situations with different outcomes. We look at holistic programming: mental health, nursing, education, and case management. How can we help girls become resilient?”

interprofessional education in the health sciences

operation sn
Image courtesy Operation Task Force

Here’s one goal of Chatham’s 2015-2016 Interprofessional Education (IPE) kickoff event:

Understand a significant multidisciplinary health care issue that impacts patient/clients across all health care arenas.

With the selection of Dr. Jim Withers of UPMC Mercy, Chatham’s IPE Task Force hit the nail on the head. On September 17, Withers gave a moving presentation called “Street Medicine in Pittsburgh”* about the work of Operation Safety Net, an organization he helped found that brings medical care to homeless individuals.

His rapt audience? Two hundred and fifty Chatham students from the counseling psychology, nursing, occupational therapy, physician assistant studies, and physical therapy programs who are participating in this year’s IPE educational sequence.

“Have the courage to move into things that are challenging. You’ll learn a lot and feel better about yourself as a clinician.”
– Dr. Jim Withers

You might consider Withers’s work Problem-Based Learning at its most pure. “We were learning how to learn,” Dr. Withers—named by CNN as one of their 10 Heroes of 2015—told students. “We were leaning how to create healthcare not in a clinic, but grounded in the realities of people.”

It was an especially germane point to make: Reality is nothing if not interdisciplinary. That’s one reason why IPE is rapidly gaining ground internationally, with institutions free to define what it means and how it is best inculcated.

At Chatham, IPE is a two-semester program in which interdisciplinary groups of 10-12 students are assigned to one of six Chatham IPE Task Force faculty facilitators from disciplines spanning the School of Health Sciences. Groups and facilitators meet outside of class, once in the fall and once in the spring. Through case studies, discussion, lectures, videos, group activities, and role play, they work on strengthening competencies as set forth by the Interprofessional Education Collaborative:

  • Values/Ethics for Interprofessional Practice
  • Roles/Responsibilities
  • Interprofessional Communication
  • Teams and Teamwork

“The goal of interprofessional education at Chatham is to prepare students in nursing, psychology, physician assistant studies and occupational and physical therapy to learn from and about each other’s professions in order to practice as part of a collaborative, patient centered team. It is well documented that when practitioners from various backgrounds communicate and work together, the highest quality of care is delivered,” says School of Health Sciences Dean Pat Downey, PT, PhD, DPT.

“Our programs have incorporated interprofessional activities in the classroom for years,” says Jodi Schreiber OTD, OTR/L, Chair of Chatham’s IPE Task Force and Assistant Professor of Occupational Therapy. “But when we saw that it could be formalized into an educational sequence, we realized that doing so would be a big advantage to our students.”

Chatham has had an IPE Task Force since 2013, and is strongly committed to strengthening the program. In 2014, the Task Force gave three presentations at an international conference. Topics included IPE challenges, opportunities and research; student perceptions; and supporting competency and identity development.

“We want to see if IPE makes a difference when students go into clinical practice,” says Schreiber.

Upon completion of the sequence, a total of nine hours, students are issued a certificate of participation, appropriate for inclusion in a professional portfolio. “Placement coordinators that we talk to are impressed that our students have interprofessional experience,” notes Schreiber.

Serving on the Task Force along with Schneider are Susan HawkinsStacie Agnesi, and Kelly Donkers from physician assistant studies; MaryDee Fisher from nursing; Sarah Jameson from physical therapy; and Anthony Goreczny from psychology.

* You can watch “Street Medicine in Pittsburgh” here.









Innovation in Education: Chatham’s Financial Wellness Program

Sean McGreevey, PhD
Sean McGreevey, Ph.D.

As Assistant Dean for Career Development and a Certified Educator in Personal Finance, I’ve noticed that even our most savvy, empowered, and world ready students seemed to shoulder anxiety about their future. I thought we could help students formulate a battle plan for the “real world,” and that led to the creation of a new program called “Financial Wellness”. The ten-week program is open to undergraduate and graduate students, and 38 students have signed up since last fall.

It’s important to understand this concept of financial wellness. Most folks would call it financial literacy, and think about balancing their checking account, or calculating compound interest. That’s where this program is different.

Every week, we meet and focus on the myths that our society feeds us about money. Most notably, we discuss at length the myth surrounding the importance of a credit score.   Sure, you don’t want to have bad credit, but the debt industry spends $4,000,000,000 (that’s billions, folks) each year convincing you that your FICO score is an indication of your success in life. I want folks to buy things they can afford and live a life that isn’t dependent on debt.

We talk about habits and attitudes more than we do math problems. Personal finance is not difficult. Making a plan and having the personal fortitude to make sacrifices and stick to it
is the hard part.

You will never be wealthy unless you live below your means and save. This requires dedication, sacrifice and the ability to tell yourself “no” when all you want is a Chipotle burrito.

Wealth isn’t about a fancy car or a chateau in the Alps—it’s about having options. I want our students to gain financial confidence. With that confidence, they can face whatever their situation happens to be, rather than letting the situation happen to them.

There are two takeaways that I want to impress upon students in Financial Wellness.

  1. You should save 15% of your income (no matter how small) and develop a savings habits. This will result in a chunk of cash that you can use for your “next move” account – transitioning to a new city, application fees for graduate school, etc.
  2. The first thing that many new college graduates do is run out and sign up for payments on a car they can’t afford. We talk about how to drive what’s reasonable for your situation and work your way into something that’s ideal.

We’re really only scratching the surface in Financial Wellness as we talk about debt, saving, credit scores, mortgages, and retirement. My hope is that students start to think critically about personal finance and seek information outside of what is delivered by credit card marketing. When our students graduate, we want them to cross the stage with a financial wellness plan and the personal resilience to follow through.

Watch Dr. McGreevey discuss financial freedom as part of the WQED Multimedia special “Closing the Gap: 50 Years Seeking Equal Pay”: 

The Pittsburgh Post-Gazette wrote about the Financial Wellness program; you can read the story here.

Dr. McGreevey and the staff in Career Development are committed to working with students from day one, year one to achieve their professional goals. Learn more

“We Don’t Pick Out Pillows: the Science of Design”

image from

In New York City, land is so sought after that development is expanding to one of the most polluted bodies of water in the country—Brooklyn’s Gowanus Canal. That’s why chemistry students at the CUNY College of Technology are examining its water composition. Through a National Science Foundation-funded initiative, Chatham undergraduates have come on board to widen their perspective.

The Chatham students—who have been participating through their enrollment in Assistant Professor of Interior Architecture Greg Galford’s Green and Sustainable Design course—have developed and produced a short video called “We Don’t Pick Out Pillows: the Science of Design.” It aims to teach the chemistry students about building design and its impact on the environment.

Just under seven minutes long, the video introduces the chemistry students to topics ranging from how designers work to techniques for cleaning up contaminated water and land. It features Pittsburgh buildings that exemplify sustainable building techniques, including Phipps Conservancy and the Bayer Material Science Headquarters.

But the goal of the project isn’t just to make the chemistry students more well-rounded; it’s also to help the interior architecture students improve their cross-disciplinary collaboration skills. To that end, the chemistry students have provided feedback on the video, and Galford’s current Green and Sustainable Design course will be using that feedback to improve the video.

Chatham University offers a rigorous three-year Bachelor of Interior Architecture degree that requires no summer study, allowing greater opportunities for internships, study abroad and employment.

alumna profile: Danielle Burkhart, MFA Film and Digital Technology ’12

Danielle Burkhart Photo[1]
It could not be said that as a student in Chatham’s Masters of Fine Arts in Film and Digital Technology, Danielle Burkhart sat on her thumbs. She took classes and held several part-time jobs, but perhaps most transformative to her career was the time she spent working as a digital video graduate assistant. “My grandfather always told me, ‘you are only in school for a limited amount of time so give your best effort. It will pay off,’” said Burkhart. “Through the assistantship, not only did I become familiar with the applications available to editors, but I also had the opportunity to use these programs while working on productions at Chatham.”

Students who are awarded this competitive assistantship through Chatham get both a tuition discount and real-world experience through filming all events on campus. During the course of their work, they also serve as ambassadors of the Film and Digital Technology program. “I felt a lot of confidence and pride in knowing that Danielle was a representative of our program and of the University,” says Assistant Professor of Film and Digital Technology Kristen Shaeffer. Shaeffer also supervised Burkhart’s assistantship, and Burkhart considers Shaeffer a mentor, calling her guidance invaluable and her role in the community as a young, female, successful communications professional an inspiration.

While the MFA in Film and Digital Technology is offered as an accelerated one-year program, students have the option to complete the program at their own pace. Classes are held on weeknight evenings, allowing students to continue working during the day. “Students graduate with a strong portfolio,” says Shaeffer. “Films made as part of the production classes become a launching pad into the professional world of conferences and festivals.”

Or somewhere entirely different: After graduation, Burkhart worked the Pittsburgh Pirate’s digital video board. “Never did I have two days that were the same, she says. “The majority of my time was spent with Pirates production, where I worked ballpark events, home games, Pirates events in the community, and even spring training. When I was not out shooting these events, I was editing pieces for the Pirates Video-On-Demand channel, social media, or the Pirates official website.” Burkhart was with the Pirates for seven seasons. She is currently Athletics Multimedia Services Coordinator at St. Francis University, where her main areas of responsibility are live webcasting, media for the athletics website, and production for the video board. She still occasionally does work for the Pirates.

To learn more about Chatham’s MFA in Film and Digital Technology program, visit

Eden Hall Farm Summer Recap

work and pick

Each year, campuses across the country quiet down for the summer. It’s a time of stillness, reflection, and peace.

Unless your campus includes a working farm. In that case, you’re looking at about four months of experimenting, digging, collaborating, harvesting, improvising, and most of all, getting your hands dirty. This summer while other Chatham students were interning in marketing offices, hospitals, or non-profits, Food Studies students from the Falk School of Sustainability applied themselves with vigor to their own living laboratory, the Eden Hall Farm at Eden Hall Campus.

garlicThere was an abundance of garlic this year—so much that there wasn’t enough space to cure it in the normal facilities. So, students had to improvise. The pool house offered the solution, with enough room to hang what was left.

Each season also offers the chance to hone in on what works well. This timcarrotse around, extra attention was put into thinning out the carrots that were crowding one another or showing weaker growth, giving the others a better chance to succeed. Tedious work, but it paid off: The student garden saw its best carrot crop to date.

The student garden also planted a selection of Japanese and Chinese crops this summer. One of the success stories was the hinona kabu, a Japanese variety of turnip. Using a traditional recipe, it became a great pickle, called sakura-zuke—pink like a cherry blossom.  Working with these foods also became a way to grow cultural understanding.

The Eden Hall campus is a place for both experimentation and collaboration.  Students grew rye for Wigle Whiskey, a local craft distillery in the Strip District.  With a lot of help from other regional farmers, 3200 pounds of grain were harvested, enough to make two batches of rye whiskey.  Everyone is eagerly anticipating getting to taste the results.  During the 2014-2015 school year, the Falk School of Sustainability also collaborated with Wigle Whiskey on a New Product Development course that you can read about here.

The work and pick program also had another successful season. Students and faculty volunteer, regardless of experience, to help out in the fields.  In exchange for their work, they get to take home food they’ve harvested themselves. The food may only last a meal, but the knowledge they gain is theirs for life. Consider getting involved next year, and check out the Eden Hall Farm Blog for more stories and updates.

The Inspiration of Rachel Carson, ’29

We stand now where two roads diverge. But unlike the roads in Robert Frost‘s familiar poem, they are not equally fair. The road we have long been traveling is deceptively easy, a smooth superhighway on which we progress with great speed, but at its end lies disaster. The other fork of the road — the one less traveled by — offers our last, our only chance to reach a destination that assures the preservation of the earth.

―  Rachel Carson,  Silent Spring

Rachel Carson was born in 1907, in a small town near Pittsburgh. In 1929, she graduated from the Pennsylvania College For Women (now Chatham University) with a degree in biology. In 1962, Rachel started a conversation that would reverberate across the globe for decades to come: She published Silent Spring.

 Silent Spring is widely credited with igniting the modern environmental movement. Time magazine named Rachel to their list of the 100 Most Influential People—and 25 Most Powerful Women–of the 20th Century, and she is considered by many to be preeminent environmental icon.

For half a century, Carson has been the patron saint of Chatham University. Just as Silent Spring singlehandedly inspired the environmental movement, Carson herself invigorated the Chatham mission.

“We claim Rachel Carson,” said Esther L. Barazzone, President of Chatham University, “but what does that mean? How are we going to live up to her legacy? One of my favorite lines is, ‘You need to have visible symbols of grace,’ which is a quote from Martin Luther. What is our visible symbol of grace?”

The answer: sustainability, a groundbreaking new field that has transformed how environmentalists, entrepreneurs, and engineers approach 21st century challenges.

Through our Falk School of Sustainability, students and faculty are re-examining the systems that underpin not just human life, but all life—including food, water, and energy. With the completion of our net zero Eden Hall Campus, we have a living and learning laboratory for sustainability, and the first of its kind in the world. Sustainability has been adopted as a core component of our university mission. We’ve implemented sustainable practices across all of our locations, and we introduce undergraduates to the field through a course and through an Eden Hall experience, regardless of their major. This approach creates a shared campus experience and helps integrate sustainability into other areas of study in the health and lab sciences, business and communications, and arts and humanities.

With inspiration from Rachel Carson, our efforts and commitments have earned us recognition as a leader in sustainability, including a Top 50 Green College ranking by the Princeton Review, a spot on Sierra magazine’s list of top 25 “cool schools” and a mention in Forbes as one of the places “contributing to Pittsburgh’s transformation into a destination for green living.”

Chatham University. It’s not just Earth Day. It’s every day.