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By Kristen Rasmussen, MS, RD For this month’s Well Being Challenge, we’re encouraging you to Get Closer to Your Food by making meals with seasonal ingredients from local producers. We’d love for you to show your commitment to the local food community by sharing your food pictures or comments about your local and seasonal food […]

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Teams of highly trained, ultra-competitive Bon Appétit chefs have been making their way around the Eastern Seaboard competing in elite contests modeled after Chopped!, the hit Food Network television show. Chefs compete to create culinary masterpieces from a box of mystery ingredients in a short amount of time. Each ingredient in the box must be incorporated into the dish for that round, and given the often random combinations of items, that’s often no easy task! The “steaks” are so high, only the brave need apply.

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By Kristen Rasmussen, MS, RD For this month’s Well Being Challenge, we’re encouraging you to Get Closer to Your Food by making meals with seasonal ingredients from local producers. We’d love for you to show your commitment to the local food community by sharing your food pictures or comments about your local and seasonal food […]

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Here’s a healthy dessert to round out this week’s bulghur and broccoli dishes

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By Kristen Rasmussen, MS, RD Help your body repair the damage caused by aging and the environment by eating antioxidants. Deeply colored fruits, vegetables, and other naturally colored foods are rich in a variety of micronutrients that act as antioxidants, so eat a rainbow to guarantee you’re getting enough. For this month’s Well Being Challenge, we’re […]

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Help your body repair the damage caused by aging and the environment by eating antioxidants. Deeply colored fruits, vegetables, and other naturally colored foods are rich in a variety of micronutrients that act as antioxidants, so eat a rainbow to guarantee you’re getting enough. This recipe for Bulgur Pilaf with Tomato, Zucchini, & Turmeric will get you started on the colorful path to health.

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What do local farms have to do with kitchen safety? Both farmers and food service providers have a responsibility to keep their customers from becoming sick — and the better you know those customers, the heavier that responsibility weighs. In addition, the more Bon Appétit employees know about the farmers and artisans who provide the food served in the cafés, the more they can inspire customers to support these local heroes. Supporting local food producers rewards our community with tastier, safer food that contributes to our local economy. Employees of Bon Appétit at Duke University in Durham, NC, recently had the opportunity to connect food safety and farming first hand

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Although available year round, fresh asparagus during the peak season is an unmatched delight so this spring, Chef Kiley Davis of Kaneko Commons and I set out to find the best local asparagus for our kitchens here at Willamette University in Salem, OR. We found it during a visit to Kenagy Family Farms, located just 45 minutes south in Albany, OR.

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Case Western Reserve University in Cleaveland, OH, and its Bon Appétit team were recently awarded the grand prize in the residential dining concepts category at the National Association of College and University Food Services (NACUFS) Loyal E. Horton Dining Awards luncheon held in Dallas, TX. The judges’ criteria included menu concepts, merchandising and presentation, marketing, nutrition and wellness programs, as well as sustainability goals and an overall “wow” factor.

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by Kristen Rasmussen, MS, RD This month’s Food For Your Well Being theme is Hydrate the Healthy Way, Reach for Beverages without Added Sugar. At SAP in Palo Alto, CA, Manager Angela Hunt encouraged guests to participate in an activity to learn how much sugar is added to a variety of popular beverages. Samples of refreshing lime […]

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