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Smart phones just keep getting smarter, and students in particular depend on them more and more to access information on the fly. Recently, Bon Appetit at Washington University in St. Louis collaborated with two students to create the new “WUSTL Dining” iPhone app to provide access to menus and nutrition information from anywhere.

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A few decades ago, when the majority of hogs lived outdoors and were able to eat whatever they wanted, pork was deliciously fatty and juicy. As industrial agriculture grew, pork became known as “the other white meat.”Director of Culinary Operations Bernie Laskowski from the Art Institute of Chicago would like to do something about this state of porky affairs.

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Every February for the past 31 years, thousands of fans flock to Santa Cruz’s Beach Boardwalk to sample clam chowder for a good cause. This year, colleagues from Bon Appetit joined forces to support one of their own, Chef de Cuisine Kevin Means, as he presented his award-winning Boston recipe.

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Fresh herbs are an important part of Bon Appétit’s daily menus, finding their way into marinara sauces, condiments, sandwiches, salads, and side dishes. They also have a short shelf life, adding to kitchen waste and expense. The Bon Appétit team at Oracle- Broomfield in Broomfield, CO, is testing a way to grow all the herbs they need year round, using a small amount of indoor space — and hydroponics.

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Terzo Piano, located in the Modern wing of the Art Institute of Chicago, is known far and wide for its creatively seasonal menus made using local, organic, and sustainably produced ingredients. Bon Appétit is proud to partner with award-winning chef Tony Mantuano to serve visiting art lovers and the greater Chicago community. In this interview, Tony talks about feeding the Obamas, being on Top Chef Masters, and what it’s like to work at the intersection of food and art.

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Terzo Piano, located in the Modern wing of the Art Institute of Chicago, is known far and wide for its creatively seasonal menus made using local, organic, and sustainably produced ingredients. Bon Appétit is proud to partner with award-winning chef Tony Mantuano to serve visiting art lovers and the greater Chicago community. In this interview, Tony talks about feeding the Obamas, being on Top Chef Masters, and what it’s like to work at the intersection of food and art.

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Chefs and diners around the country have gone crazy for beer and food pairings. No longer a pedestrian beverage, today’s well-made microbrews can be light enough to pair with dessert, or robust and bitter, standing up to the boldest of foods.

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Students at Carleton College in Northfield, MN, are already well-versed about the importance of sourcing food locally, but it’s not often they get to actually visit one of the farms that supplies the café and see first-hand what it means to run a family farm.

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You’ve no doubt heard the phrase “When life gives you lemons, make lemonade.”Well, a few students at Vanguard University in Costa Mesa, CA, got lemons and went way beyond lemonade to create desserts, sandwiches, salads, and more.

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Composting food scraps from kitchen prep is a no brainer — an easy way to recycle soil fertility. But recycling the scrapings from diners’ plates is another story. That’s why Bon Appétit at Oberlin College in Oberlin, OH, invested in a Somat Pulper, a system that grinds both pre and post-consumer food so it can be sent to a Class Two licensed municipal facility to become compost.

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