Posts by

Shannon Tivona

Bon Appétit Fellow Shannon Tivona visited the University of San Francisco for a Q&A with a Sustainable Business Strategies class, kitchen tour, and service run with Food Recovery Network student volunteers.

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Longtime Farm to Fork partners David and Nancy Brown hosted students from George Fox University and their Bon Appétit team for a special visit to Mustard Seed Farms.

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Bon Appétit Fellow Shannon Tivona joined student leaders from the campus Farm Club, for a special visit to Willamette University’s living educational laboratory known as the Zena property.

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Fellow Shannon Tivona and the Bon Appétit team at Cornell College visited Farm to Fork partner Morning Glory Farm and toured operations with Owner Donna Warhover.

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Fellow Shannon Tivona shares her experience and success engaging students about important food issues through a unique trivia game.

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St. Olaf College students joined Bon Appétit Fellow Shannon Tivona on a visit to Open Hands Farm in Northfield, MN, where they learned about the farm’s operations and the power of Farm to Fork relationships.

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Bon Appétiters visited Farm to Fork partner Main Street Project in Northfield, MN, which creates pathways out of poverty for rural Latino immigrants in low-wage jobs.

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Not all corn is yellow, white, or blue. At Three Sisters Nixtamal, a Locally Crafted partner, corn comes in countless other varieties and is used for the freshest corn masa.

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Jon Westdahl, owner of Squirrel and Crow in Portland, is cooking soy-free tempeh to provide a delicious soy-free plant-based protein option vegetarians and meat eaters alike.

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Fellow Shannon Tivona tells her story in joining the Fellows Program, sharing the experience of finding love within food and people.

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