A perfect fall afternoon: a tour of Flamingo Ridge Farm, a discussion of sustainability and Bon Appétit, and a delicious farm-fresh meal prepared by Executive Chef Jenny Nguyen.
Blog: Farms
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Fork to Farm Grant Update: Garden Treasures Is Growing Greenhouses
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Garden Treasures used its grant money to buy and ship greenhouse posts for six of the 10 greenhouses they had acquired from retiring Oregon farmers and built two of them with help from volunteers.
Bon Appétiters Visit Slaughterhouse that Saved the Bay Area’s Local Meat Industry
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David Evans of Marin Sun Farms shows a Bon Appétit team from headquarters around the Petaluma, CA, slaughterhouse he saved from closing.
“Kissed by the Cold”: Exploring Sauvie Island Organics
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This little river-island farm produces an amazing amount of food, research, and education in the rainy Pacific Northwest.
Farm to Fork Grant Update: Red Fire Farm Improves Root Vegetable Storage
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We were rooting for Red Fire Farm to upgrade their winter vegetable storage.
Fork to Farm Grant Update: Black Mesa Ranch Powers Up
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Black Mesa Ranch’s dream project of an expanded solar array and cheese refrigeration unit has begun, with the help of a $5,000 Fork to Farm grant from Bon Appétit.
Three Sisters Farm Flourishes Even in Drought-Starved Southern California
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Our West Coast Fellow and University of Redlands students take a field trip to Three Sisters, a small but dynamic organic farm run by Abby and Jason Harned.
Collaboration Comes Full Circle at Johns Hopkins University
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Cookbook author Kerry Dunnington, Hopkins students, and Bon Appétit staff visit the Center for a Livable Future’s Aquaponics Project to learn more about two key ingredients in Kerry’s demo: tilapia and sorrel.
An “Extreme Flavorist” Spices Up the Musical Instrument Museum
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The herb and spice farm Arizona Herb Daddy delivers the most extraordinary flavors to our Café Allegro team at the Musical Instrument Museum in Phoenix.
Tecolote’s Farming Motto: Be “Awesome, Not Perfect”
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On a recent visit to Tecolote Farm, Katie Pitre showed students from St. Edward’s University that operating a small, diversified farm is no easy task. However, It’s a job she wouldn’t trade for anything else.