Blog: Education

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In certain circles, some farmers are as famous as rock stars. Bon Appétit Farm to Fork partner Al Courchesne of Frog Hollow Farm in Brentwood, CA, is one of them. Renowned Berkeley, CA, restaurateur Alice Waters has been known to serve his O’Henry peaches, Rainier cherries, Goldensweet apricots, and Warren pears unadorned for dessert at Chez Panisse. To learn why, I organized a tour of Al’s farm along with a group of 50 faculty members, staff, students, and Bon Appétit Sous Chef Cheylin Hale from Mills College in Oakland, CA.

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Redlands in California’s San Bernardino Valley has a rich agricultural heritage, having once been one of the area’s largest producers of citrus crops. The Redlands Conservancy seeks to preserve both the agricultural land and its heritage – goals Bon Appétit is proud to support.

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The University of Pennsylvania celebrated this year’s National Food Day by kicking off its third annual Food Week: You Are What You Eat, sponsored by Bon Appétit at Penn Dining and supported by Fox Leadership. One of the major goals of Food Week each year is education — raising awareness about food issues in the hopes that awareness will ultimately lead to action.

Student Life, Washington University at Saint Louis’s campus newspaper, recently profiled Angela Ford, a Bon Appétit cashier at the Bear’s Den because of her positive attitude and ability to brighten every customer’s day.

The University of Pennsylvania is now in the midst of its third annual Food Week, sponsored by Bon Appétit at Penn Dining. This annual celebration covers a variety of topics — from local food, to food justice, to nutrition — and is a collaborative effort among students, faculty, local community activists and farmers, and Fox Leadership at Penn. Here are some highlights of last year’s Food Week, including a Food Justice Banquet in the form of a four-course meal (catered by Bon Appétit of course) and a panel on agriculture featuring several of our Farm to Fork partners:

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Gardens are popping up on college campuses everywhere, and the most recent crop includes one at Saint Joseph College in Hartford, CT. The team there harvested its first bounty this year — butternut squash, tomatoes, lettuces, radishes, peppers, herbs, and more!

To any Gallaudet University students walking into the Bon Appétit café on Tuesday Sept. 27, it seemed like a transformation had occurred. The normally wood-colored tables were decked out in blue and red checkered picnic-style cloth, and the entire café staff had donned blue jeans and farmers hats. It was Eat Local Challenge Day, and the point was to celebrate local, farm-fresh food. Students scattered themselves at different stations throughout the café in honor of the event. One group hosted a Taste Test, challenging their peers to guess which tomato was local (picked fresh that day from the Gallaudet Community Garden) and which was conventional (from California). Green Gallaudet, the on-campus environmental group, spoke with passers-by about the impacts our food choices have on the environment (did you know that by eating one less hamburger a week, you can significantly […]