Posts by

Claire Kelloway

How one non-profit is trying to make the Chesapeake Bay more sustainable and fighting hunger through encouraging overfishing. Yes, overfishing!

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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.

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As a Bon Appétit Fellow, Claire Kelloway regularly finds herself in uncharted territory, meeting new people and seeing new places. Over two days, she met a wide swath of Otterbein University’s kind campus community.

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Roughly 15 students joined to see Tyler’s greenhouse and ask questions about hydroponics and the greens they eat at Oberlin.

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The urban farm Strength to Love II is growing more than just greens for West Baltimore. With continued support from Bon Appétit, it’s on a mission to bring jobs, nourishment, and healing to its community.

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You would never guess that an old jail would make for an ideal site for a grain mill. But the abandoned Skowhegan prison has proven to be the perfect place for Maine Grains, a certified organic mill in Central Maine and a new addition to Bon Appétit’s Farm to Fork roster.

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My journey into food activism, from fish sticks and hot dish to Hmong farmers and the Bon Appétit Fellows program.

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