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06/28/18

Locally Sourced: Q&A with Liberty Delight’s Shane & Lauren

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Following up on our post from Tuesday about SAGE's partnership with Liberty Delight, we talk with livestock farmer Shane and his partner and marketing guru Lauren about their circuitous paths to the farm, their day-to-day life, and how they keep their animals happy. Shane, how did you come to the farm? I grew up on a small farm in Carroll County, MD. I was your typical kid growing up on the farm, and getting to play with the animals. I was...

06/26/18

Locally Sourced: Liberty Delight Farms

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In honor of Liberty Delight’s 10th anniversary, we’re celebrating our partnership. We’re proud to offer their meats at several MD schools and the SAGE Home Office. Liberty Delight, a natural livestock farm in Reisterstown, MD, was founded by Shane Hughes in 2008, right at the start of the buy-local movement. It’s grown from one man to a 15-person staff, and from only beef to include rabbit, pork, chicken, turkey, and lamb. Surrounded by natural preserve, the 100-acre farm has six...

05/31/18

Locally Sourced: An Interview with Sarah Bernstein of Farm Fresh Rhode Island

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Building on our last post about Farm Fresh Rhode Island, we’re interviewing Sarah Bernstein, Program Director for Food System Enterprise. Sarah’s background in education, sustainability, and local foods informs her work with Farm Fresh RI. So let’s start by asking the obvious—why is local sourcing important? There are so many reasons! Because less time has passed from harvest to customer, it’s fresher and it tastes really good. Its vitamins and minerals haven’t been depleted in the same way as something that’s been...

05/29/18

Locally Sourced: Farm Fresh Rhode Island

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The mission of nonprofit food hub Farm Fresh Rhode Island is “To grow a local food system that values the environment, health, and quality of life of farmers and eaters.” The organization was founded in 2004 as part of a student project at Brown University, to increase access to local food in Rhode Island. One of the first outcomes of this project was the Local Food Guide, an extensive online database of local farmers and producers that’s open to...

10/10/17

“Where does your food come from?” - SAGE’s Commitment to Local Sourcing

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At times, we’re asked, “Where does your food come from?” We’re always thrilled to answer this question, and we wish it were asked more often. At SAGE, we think it’s important for students to know where their food comes from—both to recognize the time, skill, and resources necessary to produce the food they eat, and to understand the implications of their consumption for soil and water quality, animal welfare, local economies, and global climate change. Food is one of...

12/20/16

Locally Sourced: Quality & Service at Sid Wainer & Son

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Executive Vice President Allie Wainer is the fourth generation to help run the family business, Sid Wainer & Son, Inc., a Massachusetts-based SAGE partner and purveyor of specialty foods and produce. The 102-year-old Sid Wainer & Son was founded by Allie’s great-grandfather in 1914 in New Bedford, Massachusetts—where it’s still headquartered today. The company’s mission is to educate its customers and to make their menu development easier by providing top-quality ingredients and inspiring recipes. Like SAGE, Sid Wainer believes that...

09/20/16

Locally Sourced: “Brewing a Better Day, One Cup at a Time” at Thomas Miller Coffee & Co.

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(Photo: Art Gentile/The Intelligencer via AP) “In 1978 is when we started…” begins Tom Miller. “Many moons ago and twenty pounds lighter!” interjects his wife, Cathie. So begins an afternoon of tag-team tales from the lively couple behind Thomas Miller Coffee, a small, family-owned business that provides complete coffee service to several SAGE venues across three mid-Atlantic states. Tom and Cathie have been working together for 36 years, fueling their company’s steady growth with a focused service mentality that...

04/12/16

One-on-One with a SAGE Chef

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Erin Still is SAGE's newly-promoted Director of Menu Development. Well-known for the delicious snacks she prepares at the Home Office (including a tart, creamy Key lime pie, which I sampled thoroughly in the interest of journalistic integrity), Erin began working at SAGE almost nine years ago as a Food Service Director (FSD) at schools in Baltimore. She then served as Purchasing Manager before being promoted to her current position. Read on to learn more about Erin! How did you end...

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