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