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S.K. Piper, Midwest Fellow turned sustainability manager at Denison University in Granville, OH, had been wanting to start a buyer’s club to make these products available to the Denison community outside of the cafés. In the fall, her dream was realized, with help from some seniors from Denison’s Environmental Studies program.

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The first Garden community program — with 20 kids from the YMCA and Boys And Girls Club Tenderloin locations — was a huge success … and a lot of fun for the grownups involved, too!

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Sure, restaurants can be dark these days, but imagine one with no light at all, where only your sense of touch and taste could guide you.

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College campuses are active learning centers for many things, but dining etiquette is not usually part of the curricula.

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A group of Bon Appétit employees was happy to hit the road in LA when invited to do so by their Farm to Fork vendor Homeboy Industries, which was participating in the Every Angeleno Counts 5K Run/Walk — a combined effort of more than 2,000 participants.

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When asked to host local Boy Scouts for a kitchen tour and pizza making to help them earn their public health merit badge, the answer for the Bon Appétit team at Regis University was an easy yes!

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When a local grape grower donated half a ton of grapes and a Farm to Fork vendor had several hundred pounds of apples he needed to get rid of, Mt. Angel Abbey Chef/Manager Paul Lieggi naturally thought about wine and applejack. Last September, local grower Mike Rava donated a thousand pounds of Maréchal Foch grapes […]

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Busy college athletes have extra incentive to eat well and be healthy, but they tend to have even less free time than other students. That’s why Executive Sous Chef Kenneth Clemens and his team created a cooking class just for the University of Portland women’s basketball team.

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On a sun-filled Saturday, hundreds of Northern Californians convened to see one of America’s best-known chefs, Mario Batali, in person and to celebrate the importance of American farmers.

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Chef/Manager Brian McCarthy at the Massachusetts Institute of Technology has just published his third cookbook, The Professional Vegan Cookbook, with more than 450 vegan recipes for restaurants, cafés, weddings, home entertaining, large groups, and more.

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