Posts by

Claire Kelloway

Claire Kelloway shares what she has come to learn and value during her two years with Bon Appétit.

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The farm at Case Western Reserve University in Cleveland is more akin to a land-grant institution’s research farm than the small but mighty student-run operations found on most Bon Appétit campuses.

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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.

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Vassar College leases 12 acres of former college farmland to a pioneering food nonprofit called the Poughkeepsie Farm Project, a community farm with a commitment to education and food justice

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Claire Kelloway joins Oberlin College students on a tour of Farm to Fork partner Miller Orchard in Amherst, not far from the campus in Oberlin, OH.

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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.

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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.

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As the year of Farm Bill debate approaches, it is important for everyone who wants to see food systems change to pay close attention.

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At St. Timothy’s School, an all-girls private high school in Stevenson, MD, just west of Goucher College, the Bon Appétit team is lucky enough to be able to buy from the productive campus farm, called Redlands Farm

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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!

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