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...

By Emily Nye, High School Program Coordinator

With October around the corner, we are excited for fall’s brilliant foliage, festivals, pumpkins and of course — The Fairchild Challenge! Phipps Conservatory is inviting area high schools and middle schools to take...

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

Last week, Phipps staff were pleasantly surprised to find a great blue hero poaching fish from the lagoon at the Center for Sustainable Landscapes. The great blue heron (Ardea Herodias) is the largest heron in North America, and...

By Allison Russell

Blackberry Meadows is a farm ahead of its time: in the 1980s, they became one of the first farms in oue region to offer CSA shares, and they have been Certified Organic since 1992. Today Greg Boulos and Jen Montgomery run...

By Carolyn Carlins, Facilitator, Science Education and Research

This past week at Phipps, our Little Sprout campers explored all of their senses through a variety of songs, crafts and, of course, plants! We smelled fragrant flowers, felt the different textures of plants, and listened to the...