Spanos’ dish of squid ink pasta with crispy Rhode Island oyster, poached squid sausage, sautéed curry clam, batonnet zucchini, and pan roasted butternut squash in a saffron cream sauce thoroughly impressed the judges and the entire conference.
Representing Penn State, Harrisburg managing chef and culinary support specialist Athan Spanos won the National Association of College and University Food Services (NACUFS) Mid-Atlantic Regional Conference Culinary Challenge and earned a Gold American Culinary Federation (ACF) medal.
The newest class of sheriff deputies graduated from Pennsylvania’s Sheriff and Deputy Sheriff Education and Training Program, which the Penn State Justice and Safety Institute administers, on Friday, May 18.
Three Penn State Harrisburg graduate students have received the Penn State University Libraries Award for Information Literacy, which recognizes students' scholarly work based on a foundation of careful background research and literature review.
