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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.

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~By Carolina Fojo, East Coast Fellow for Bon Appétit Mgmt. Co. For more than 10 years now, Bon Appétit has been working closely with local farmers and artisans to supply food in our cafes. Each year we take special care to celebrate our local partners in our Eat Local Challenge. Please join us for our sixth annual Eat Local Challenge Tuesday, September 28th!   

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!

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In February I visited George Jones Farm in Ohio, which works closely with Bon Appétit Management Company at Oberlin College. The farm, constantly looking for new innovations, is doing a lot of cool stuff—including using brew waste (from beer) for compost, and using compost for hot showers! In this video, one of the George Jones farmers describes their exciting compost projects. ~Posted by Carolina Fojo, East Coast Fellow for Bon Appétit Mgmt. Co.

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As the East Coast Fellow for Bon Appétit Management Company, I spent this past semester traveling to colleges and talking to different people about food sustainability. On the way, I met many of the people who actually imagine and create the food that we eat–our chefs. So here's a little tribute to them. Enjoy! ~Posted by Carolina Fojo, East Coast Fellow for Bon Appétit Mgmt. Co.

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   What, indeed? Well, Peter Murrey, a junior at Washington University in St. Louis (featured above), didn’t seem to think there was anything more appropriate. He was one among many students who decided to celebrate Earth Day 2010 in a bang-out fashion. In fact, seventeen different WashU organizations banded together for a day-long celebration that had everything from face painting and cotton candy to a film screening of Food, Inc. to a presentation about food sustainability by a recent WashU alum (yours truly!). Bon Appétit was also showcasing how to eat a Low Carbon Diet throughout the day, adding to the festivities. WashU has undergone a lot of transformations in the “green” department since I started out as a freshman there five years ago, and this was the biggest Earth Day celebration I’ve seen yet. I’m looking forward to an […]