Skip to main content
Main Penn College Website

Culinary Instructor Shares Healthy Enthusiasm for Local Produce


Chef Michael J. Ditchfield Public, employees attend 'locavore' forum Members of a Madigan Library audience learned how to reduce their ecological footprint by supporting local growers’ markets, as Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts, presented “Herbivore, Omnivore, Locavore!” a free public forum from 4-5 p.m. Thursday in the library’s second-floor reading loft. Ditchfield, a longtime supporter of local suppliers, discussed the health benefits and environmental consciousness of being a “locavore” (someone who buys food from farmers close to home). Photos by Cindy Davis Meixel, photo editor

Related Stories

Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts at Pennsylvania College of Technology, presents a lesson on “How Trim and Waste Impacts Profit and Loss” in the hospitality industry. It is one of more than a dozen video lessons produced by Penn College faculty members for use in high schools and career and technology centers when they cannot meet in person. Baking, Pastry & Culinary Arts
College creates virtual lessons for CTCs’ use during closures
Read more
Baking, Pastry & Culinary Arts
Faculty member authors instructional article for confectioners
Read more
A wedding cake by baking and pastry arts student Lindsey E. Miller, of Macungie, was awarded first place in Pennsylvania College of Technology's annual wedding cake competition. Baking, Pastry & Culinary Arts
Penn College announces cake competition winners
Read more