Industrial-scale agriculture often exacts a steep human cost. That was one of the lessons I learned last week from farmer Bob Knight and farmworker Marco Franco of the Inland Orange Conservancy, Bon Appétit at the University of Redland’s first Farm to Fork partner. They were the guest speakers at one of our Stories from the Fields events, held at the University Club.
The Oxfam Hunger Banquet is the only banquet I’ve ever attended where I was served just rice and water. The banquet, held March 7 at Seattle University, makes the inequalities of our world vividly clear in order to raise awareness about the experience of hunger and get people thinking and talking about how to take action to fight poverty. I used it as a jumping off point to also talk about the injustices experienced by female farm workers.
By Vera Chang, West Coast Fellow for Bon Appétit Management Company Foundation As West Coast Fellow, I’ve been traveling to some of Bon Appétit’s 1,000 Farm to Fork partners to understand their on-the-ground practices and challenges. I met farmer David Hoyle in between attending the Food Justice Conference in Eugene and presenting Stories from the […]
By Vera Chang, West Coast Fellow, Bon Appétit Management Company Foundation Chef Paul Leiggi and Catering Director Chris Linn The last time I went wild mushroom foraging I was a child. My mom and I wandered the forests of the Catskill Mountains in New York. My basket was in one hand, my mother’s hand in […]
By Vera Chang, West Coast Fellow, Bon Appétit Management Company Foundation The Whitman Model Farm Project not only conserves natural resources and improves Whitman College’s environmental efficiency, but also happens to produce delicious food. I know because I just had an outstanding salad at Bon Appétit Management Company’s Prentiss Dining Hall at Whitman College […]
Farmer Bob Knight (on right) with Bon Appétit Management Company Biola University Chefs By Vera Chang, West Coast Fellow, Bon Appétit Management Company Foundation “Farms are getting huge. Real estate is expensive in California. Farming in the global food economy requires [farmers] to have thousands of acres. Farmers that used to have 10 or 20 […]
Seared Sacramento Sturgeon lettuce wraps with fresh Sausalito watercress By Vera Chang, West Coast Fellow, Bon Appétit Management Company Foundation Hungry? Join me for a virtual lunch at the University of the Pacific Café! I went there for Bon Appétit Management Company’s sixth annual Eat Local Challenge and it was an event worth experiencing – […]
“And the floors shall be full of wheat, and the vats shall overflow with wine and oil.” –Joel 2:24 Once upon a time, Idaho, Washington, and Oregon farmer families began settling on the land. In 1840, the Emersons made it across the Oregon Trail. In 1897 pregnant Grandmother Matson climbed up and over 2000 feet in elevation […]
Silky Sea Palms (seaweed) and California Kombu (kelp) This summer, Director of Specialty Culinary Programs Jim Dodge and longtime Bon Appétit friend and author Raghavan Iyer toured the country to help host Bon Appétit Management Company’s Vegan Chef Trainings. I joined the Northern California Training, held at eBay’s headquarters in San Jose. It was a fun and flavorful […]
By Vera Chang, West Coast Fellow, Bon Appétit Management Company Foundation US Government Wildlife A few months ago, a National Vice President of the United Farm Workers Union came to Bon Appétit’s office to discuss a potential collaboration between our organizations. In our conversation, we noted challenges we both face over the question: How can we […]