When asked how he ended up in cooking, Bon Appétit Chef/Manager Dick Thompson answers, “Life happened.” In just over three years, Dick has gone from supervisor at Melt to chef/manager of the entire TVUC, which has five concepts.
Back in 2009, Gallaudet students and Bon Appétiters transformed an abandoned volleyball court into 14 garden beds. Since then, Gallaudet’s garden has also gone through different management structures, all leading up to a major transformation this season.
Lafayette College’s library and campus farm join forces to empower community members to grow their own foods through a free source of organic seeds.
As the year of Farm Bill debate approaches, it is important for everyone who wants to see food systems change to pay close attention.
Five years ago, Bon Appétit began inviting Stepstone Academy Scholars to visit Case Western Reserve University in Cleveland for lunch and to learn about healthy food. This year, they got to cook their own!
How one non-profit is trying to make the Chesapeake Bay more sustainable and fighting hunger through encouraging overfishing. Yes, overfishing!
Aggregating local food from more than 80 small farms, The Common Market supplies Bon Appétit at Johns Hopkins University, Emory University, and the University of Pennsylvania as well as other institutions.