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The Bon Appétit team at Reed College recently opened a food pantry as a part of their Food Security Initiative, which services Reed community members who experience food insecurity.

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At Citrix, Executive Chef/General Manager Joseph Dowe and his team at Dillon’s Café featured a special menu offering authentic Nigerian cuisine

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Students at Oberlin College were overjoyed to have Farm to Fork partner Larry Klco of Rainbow Farms sell his rainbow-colored produce on campus.

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At St. Olaf College, Executive Chef Matthew Fogarty started a series of weekly “Home State specials” that celebrate nostalgic regional foods in all their quirky glory

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Denison Dining recently hosted a kitchen takeover series for the Denison senior class. The 20 attendees learned nutrition, cooking, and wellness techniques they can use during their senior year at the Granville, OH, campus — and beyond.

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Massachusetts Institute of Technology in Cambridge, MA, boasts sweeping vistas of the Charles River and Boston’s impressive skyline. It also now boasts something else: a rooftop farm.

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In celebration of National Hispanic Heritage Month, Adobe’s North American cafés offered menu specials to honor the vibrant culinary traditions of several countries with historical links to Spain

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Young visitors from West Bay Pilipino Center harvested their own Romanesco grown in The Garden at AT&T Park and were thrilled to use it as a topping on their pizzas

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At the Turf Dinner hosted by Claremont McKenna College this year, Bon Appétiters showcased their creativity through a Route 66 theme

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When Bon Appétit chefs from Ohio and Indiana recently converged on DePauw University in Greencastle, IN, for a Bon Appétit Midwest Chefs’ Collaborative, inspiration and good spirits abounded

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