Co-founding a bakery isn’t exactly a piece of cake, but Beth Kurtz Taylor, MAFS ’15, found sweetness in her community.

From cooking meals to teaching students in workshops, here’s a look at how induction cooking is used at Chatham—and how it can benefit everyone.

Two books from Chatham's faculty members explore food, family, Pittsburgh, and personal identity.

Maris Wilson had never grown mushrooms on logs before coming to Chatham. “Learning that whole process was a steep learning curve, but it’s been very fun.”

Undergraduate Lirit Gilmore earned her food safety ServSafe certification through a class offered by CRAFT at Chatham University.

Taste different honies, learn about native pollinators, and participate in crafts during Pollinator Week, April 8-12.

The second-semester graduate student discusses her position as Eden Hall Campus’ professional forester, the Tiny Forest Coalition, and the joy of being outdoors.

Sustainability major and food studies minor Sara Parker ‘24 clues us in to her love of bugs, favorite places in Pittsburgh to eat, and what’s so special about Eden Hall Campus in this Senior to Senior interview.

More sustainable ways of farming fish are being explored in Chatham University’s Field Lab at Eden Hall.

Students in the class stretch their writing muscles and see food’s connections to politics, religion, and their sense of self.  

The best part of the semester Sophia Mena ’24 spent in Italy? The people she met.

Student author Lirit Gilmore details her experience doing a delicious summer internship at the Smithsonian Institution.