Posts by

Guest

Executive Chef Brian Trykar and the Bon Appétit team at VSP team up with guests to offer new plant-based dishes that everyone is excited about

Read More…

The special “experience weekend” at the Musical Instrument Museum (MIM) in Phoenix offered focused on the “Science of Cooking” and incorporated a live, rapid-freeze ice cream demo.

Read More…

The partnership between the Bon Appétit team at Best Buy in Minneapolis and Minnesota Life College (MLC) has changed many lives in both organizations.

Read More…

More than 200 blueberry-banana-oat bar samples were eagerly snapped up at the annual employee wellness fair at Oberlin College

Read More…

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.

Read More…

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

Read More…

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

Read More…

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

Read More…

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.

Read More…

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.

Read More…