Fellow Amanda Wareham finishes her Bon Appétit Fellowship and reflects on the work she’s done and lessons she’s learned through her unique experience.
Executive Chef John Krickl teaches essential cooking skills, simple recipes, and cost- and time-saving tips to Wheaton College students so that they may continue to eat healthily and sustainably after graduating or moving off campus
Set just north of the idyllic Furman Lake, an extremely nutrient-dense lake with countless turtles, mallards, and black and white swans milling about, is Furman University’s farm in Greenville, SC.
Fellow Amanda Wareham takes a group of Lawrence University students to tour one of the farms that supply the school’s milk and is reminded of why she and Bon Appétit are passionate about supporting small-scale farmers.
Peace Coffee is a Fair Trade, sustainably grown and distributed coffee company — and a staple of Twin Cities coffee culture. I visited Peace Coffee on my own when I first began my fellowship, and I was thrilled to bring a group of students from my alma mater, Macalester College, along for another tour this past […]
When I enter a new classroom or forum, I often ask, “How many people know where their food comes from?” Later, another question arises, “Each time you pick up a piece of produce at the store, do you consider the hands that picked that produce? Those that handled that piece of nutrition, and eventually passed […]
A small North Carolina farm’s successful transition from tobacco to food.
I’m excited to continue the conversation around food and food justice on college campuses where I refined my own convictions.