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- Recipe: Brussels Sprouts Caesar
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Eckerd College Gets Juiced About Farm-Fresh Oranges
Posted by Nicole Tocco on May 17, 2013in Education, Farm to Fork, Featured - 0 Comments
An Eckerd student fills a cup with fresh orange juice
Eckerd students Samantha Haskell and Cat Pappas learn how to eat a kumquat: rolling it between their hands to break up the bitterness and then popping the whole thing into their mouths , peel and all.
The Bon Appétit team at Eckerd College in St. Petersburg, FL, wanted students to experience the fresh, seasonal oranges coming from nearby farms. The best way to do that, they decided, was to install a fresh juicing station into the main café. This spring, I joined Eckerd students to follow the journey those oranges take from the farm to their cup.
We started at Mixon Fruit Farms in Bradenton, FL, less than 20 miles from their campus.
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The Bon Appétit Dream Comes Alive at Saint Joseph’s College of Maine
Posted by Nicole Tocco on March 4, 2013 - 0 Comments
The “Dream” is a big concept at Bon Appétit: both in terms of the dream itself and the company wide buy-in to the concept. At first, the language struck me as somewhat stiff, but as I visit our cafés along the east coast, the reality of it comes to life for me over and over again.
General Manager Stuart Leckie on the Pearson Town Farm
Saint Joseph’s College of Maine in Standish, ME, was one such visit. Under the leadership of General Manager Stuart Leckie and Executive Chef Christian Bassett, the team at Saint Joseph’s takes what Bon Appétit requires nationwide in terms of social and environmental commitments (no small feat), and pushes each as far as they are able.
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Reed Chef Shows Students How to Top Ramen the Healthy Way
Posted by Claire Cummings on March 11, 2013 - 0 Comments
Reed students learn critical knife skills in this cooking class organized and led by Bon Appétit.
When I was in school, I didn’t start cooking meals for myself until I moved off-campus at the end of my college career. Frankly, I had no idea how to cook on a budget, in the small campus kitchens, in a way that fit into my busy schedule. Back home, Mom usually cooked for our family of four, moving gracefully between the fully stocked fridge, the cutting board, the oven, and the dinner table, whereas I fumbled my way through it all.
If college students are going to cook, they need it to be simple, affordable, and efficient. And Bon Appétit’s Executive Sous Chef at Reed College, Jenny Nguyen, came up with a great idea for a cooking class that would achieve just that — with a healthful and easy twist on making top ramen, the quintessential college student’s meal.
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A Hot New Twist on Low Carbon Diet Day
Posted by Maisie Greenawalt on April 22, 2013 - 0 Comments
Santa Clara University students snatch up a custom edamame-black bean burger for Low Carbon Diet Day
Last May, I was standing in some strawberry fields in Salinas, CA, listening to Tony Serrano of ALBA Organics talk about seeing the effects of climate change in just the past decade. Ten years ago, the farmers he works with hadn’t been able to grow strawberries in certain areas because it was too cold for them — and now it’s not. “But the biggest manifestation comes in the radical changes in weather,” Tony said. “Sometimes we see a 20-degree difference from one day to the other.”
A young colleague of mine went to Colombia to see where the Cordillera Fair Trade Certified chocolate we use for baking comes from, and came back worried about the cacao industry’s contribution to climate change as well as its effect on farmers.
A friend at Thanksgiving Coffee, an artisan coffee roaster in California, shared the amazing work Thanksgiving is doing with its Rwandan coffee growers to adapt to increased temperatures, shorter ripening periods, and losses in complexity of flavor.
For me, these stories meant climate change stopped being an abstract scientific concept or an animated picture of a polar bear on melting ice cap far, far away and instead pulled up a seat at my table.
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A Hot New Twist on Low Carbon Diet Day
Posted by Maisie Greenawalt on April 22, 2013 - 0 Comments
Santa Clara University students snatch up a custom edamame-black bean burger for Low Carbon Diet Day
Last May, I was standing in some strawberry fields in Salinas, CA, listening to Tony Serrano of ALBA Organics talk about seeing the effects of climate change in just the past decade. Ten years ago, the farmers he works with hadn’t been able to grow strawberries in certain areas because it was too cold for them — and now it’s not. “But the biggest manifestation comes in the radical changes in weather,” Tony said. “Sometimes we see a 20-degree difference from one day to the other.”
A young colleague of mine went to Colombia to see where the Cordillera Fair Trade Certified chocolate we use for baking comes from, and came back worried about the cacao industry’s contribution to climate change as well as its effect on farmers.
A friend at Thanksgiving Coffee, an artisan coffee roaster in California, shared the amazing work Thanksgiving is doing with its Rwandan coffee growers to adapt to increased temperatures, shorter ripening periods, and losses in complexity of flavor.
For me, these stories meant climate change stopped being an abstract scientific concept or an animated picture of a polar bear on melting ice cap far, far away and instead pulled up a seat at my table.
Read More…
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