Local Ice Cream Shops That Didn’t Let COVID-19 Melt Them Away

Ice cream is many people’s favorite sweet treat and as the pandemic of COVID-19 has been warping our society, just a simple ice cream cone could put a smile on anyone’s face. Multiple ice cream shops around the Pittsburgh region did not let COVID-19 take away the smiles from their customers. Windy Ridge Dairy located…

Indoor Agriculture

As access to cultivatable land becomes increasingly constrained due to overpopulation and urbanization, new technologies are positioning indoor agriculture as a viable and sustainable way to produce food now and into the future.  Indoor agriculture is a fitting solution to scale up food production in developed and developing countries alike and, considering input, promises to…

Backyard Composting: Changing the World One Banana Peel at a Time

by: Terrie Musser & Elly Helgen With the current threat of climate change and a fear of decreased resources, many individuals are looking for ways to become self-sufficient and include more sustainable practices in their everyday lives. One of the biggest drains on our land and resources is garbage. Lucky for us, there’s an easy…

How Does Kosher Relate to Sustainability and the Environment?

By Leiba Estrin What is Kosher? Kosher is a spiritual diet. The laws regarding kosher are outlined in the Torah (Hebrew Bible). The kosher diet operates off the principle that you are what you eat. It is a lifestyle that is supposed to increase sensitivity within the consumer in his or her dealings with others….

Alice Julier’s Take on The Business of Food

As a subscriber to the Pittsburgh Post-Gazette with a mother who finds its necessary to cut out every news article that aligns with my interest, I was first introduced to Alice Julier when the Post-Gazette ran a feature piece on her Chatham University début as Program Director and Associate Professor of Food Studies. After saving…

The Sustainable Side of Food

Photo from suschool.org.uk             On Friday May 10th, Chatham University’s Center for Entrepreneurship held their monthly installment of the breakfast series. This installment focused on the food, the business of it, and its sustainability. Three women spoke at the event, which included Josephine Oria, Alice Julier, and Jennifer Flanagan. Oria is the CEO of La…

A New Meaning for “Waste not, Want not”

    Written by Leiba Estrin Following the sixties’ hippie movement, a new counterculture emerged, inspired by the sixties era. But instead of eliciting admiring looks and words of praise from the majority of onlookers, noses start to wrinkle in disgust as many of us turn our backs on this alternative lifestyle. It begins harmlessly…