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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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Santa Clara University, in Santa Clara, CA, is located just north of some of the richest coastal farmland in California, on which grows a variety of crops from lettuces, to artichokes, to strawberries. Marketing Manager Melissa Reynen, student garden volunteer and Bon Appétit student employee Danny Paikoff, and local photographer Greg Wight decided to head out on a combination fact-finding mission and photo safari to three of the coastal farms that supply SCU, in order to gather photos and stories to share with the SCU community.

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Going gluten-free is growing in popularity, with many people abstaining for a variety of health and personal reasons, or because they have Celiac disease, a severe intolerance to gluten that can cause serious illness. As awareness grows, more colleges, like Biola University in La Mirada, CA, are offering gluten-free menu options in the dining hall.

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The community of Lesley University in Cambridge, MA, is a competitive one. For the campus’s second Chopped! competition, contestants had to create a meal in only 30 minutes from a basket of surprise ingredients — with a sustainable twist: they were mostly local.

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The holidays are a time for celebration, but also a time to help those less fortunate. Project Open Hand, an organization that provides daily “meals with love,” groceries, and nutritional counseling for homebound and critically ill people in the Bay Area, found a way to combine the two.

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Winter in Ohio isn’t exactly known for being prime produce season. But students at Oberlin College, in Oberlin, OH, are able to enjoy locally-grown produce all winter long, thanks to Dascomb Dining Hall Chef/Manager Christ Brunst.

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