By Amy Reed, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home. Eggplant Why:...

By Dr. Sarah States, Manager, Phipps Research Institute for Biophilia and Science Engagement

One of the sure signs of fall is the blooming of goldenrod, which brightens fields and roadsides across Pennsylvania.  If you visit Phipps this time of year, you’ll see about six different species near the welcome center...

By Let's Move Pittsburgh

You've got questions ... we’ve got answers! Email your queries about healthy foods, physical activity and screen time for kids and Ginger will answer them here on the Phipps blog.   Q: I have heard from a...

By Karen Santelli

Phipps is well-known for our beautiful gardens, seasonal flower shows, pioneering sustainability initiatives, informative educational programs and community outreach. None of our work, however, would be possible without the...

By Phipps Conservatory

This year's Red, Ripe and Roasted event was a huge success, bringing in a grand total of 2,300 pounds of fresh produce for Greater Pittsburgh Community Food Bank – an amazing 800-pound increase from last year! As a...

By Dr. Sarah States, Manager, Phipps Research Institute for Biophilia and Science Engagement

Why did the chicken cross the road? To get to the other tree! We’re not talking about the feathery avian variety, we’re talking about Chicken of the Woods, one of the most delectable fungi in North America (and this...