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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.

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By Helene York, Director, Strategic Initiatives Above: Grilled radicchio, three kinds of local potatoes, and spigarelli broccoli. It’s a rare Saturday when I get my bones out of bed at 5:45 a.m. or anything close to that. But last weekend was Bon Appétit's semi-annual Northern California Chefs Exchange, where 40 to 50 really talented chefs get together to learn, laugh, and do what they do best: cook great food from scratch. The aromatic, house-made chai at Cisco Systems in San Jose helped start the morning off nicely. Photo by Cara Brechle Then, Santa Clara University Chef David Anderson (above) gave a terrific tutorial on how to carve a 200-pound pig. He had sourced the pig from a local farm, Douglas Ranch outside of Hollister, CA, and was determined to let everyone know that only 2 pounds – just 1 percent […]

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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.

Though Passover is the most observed holiday on Jewish calendars, finding kosher-for-Passover programs on college campuses is not so easy — unless you’re a Penn student. Falk Dining Commons at Steinhardt Hall at the University of Pennsylvania is the premier kosher dining facility in Philadelphia, and the only university facility in the country that does “full-service” Passover for the entire eight days.

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The students at Washington University in St. Louis have never had a sweeter Valentine’s Day.
Famous pastry chef Jim Dodge, Bon Appétit’s director of culinary programs, visited Wash U for two very special Valentine’s Day collaborations with the university’s pastry chef Starr Murphy.

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By Carolina Fojo, East Coast Fellow, Bon Appétit Management Company Foundation   On Tuesday at Gallaudet University, BAMCO Executive Chef Jay Keller stood behind a beautiful spread of ingredients including Pennsylvania purple potatoes, Maryland oyster mushrooms, and tofu from across the street (more photos here). He had just 30 minutes to create a meal from ingredients chosen by the students from this bounty, as part of the East Coast tour of the Sustainable Food Challenge. After a bit of debate (chicken or salmon?), they finally settled on wild-caught Alaskan salmon and chicken produced without the routine use of antibiotics, as well as local oyster mushrooms, Swiss chard, and apples. As Jay went to work, the students, BAMCO staff, and I got to talking. Some highlights from our conversation: “I’ve heard that only half of the meat in the café is […]

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Event on Tues 2/8/11, 12:30-1:30pm. See details below. By Carolina Fojo, East Coast Fellow, Bon Appétit Management Company Foundation A new challenge is coming to Bon Appétit chefs across the country:  Create a delicious meal using only sustainable ingredients that are selected by the audience, and do it in just 30 minutes!  

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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 acres are now being pressured to buy 4,000 acres.” We are at the Bon Appétit Management Company Student Ambassador Program at Biola University, a kick-off event for thirty students to get to know some of the people behind food: Bon Appétit chefs, staff, and farmers. Executive Chef Peter Alfaro just spoke about the path that led him to work in the kitchen and his passion for making the food system more sustainable through purchases as a chef. Biology professor and head of the Biola Organic […]

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 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 – if only via your imagination. The best part about it? It’s not far off from lunch served there every other day of the school year. First, let’s stop by the all-local salad bar. Grab what you want and remember to top your bowl off with strawberries, figs, and feta cheese. I recommend drizzling it with the creamy honey-goat cheese vinaigrette.

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 affair! It was especially exciting to see the variety of ingredients with which Bon Appétit chefs cook. Many, such as seaweed, house-made seitan, and nut butters, are less mainstream but nonetheless nutritious and delicious. In this post, I include two of my favorite recipes from the Training. Please enjoy and let us know what you think!