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Something magical is happening at Oberlin College in Oberlin, OH. No matter how small or dark or drafty the location, the vegetables and herbs planted by Bon Appétit Sous Chef Chris Brunst just keep growing and growing, producing food for Dascomb Café.

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Executive Pastry Chef Ian Farrell (right) was first bitten by the sourdough bug about five years ago, when he grew a wild yeast starter from the skins of organic grapes. Now he lives his passion for hand-crafted wild yeast breads daily at Oracle in Redwood Shores, CA. Almost all the breads, sourdough or otherwise, for every café on this campus are made from scratch daily at the Oracle Bakery.

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The conditions that farmworkers face in the everyday course of trying to do their jobs are grueling, often dangerous, and sometimes even abusive. It’s the age-old “if a tree falls in the forest” riddle: if these problems are invisible to most Americans, do they really exist? The answer is yes, of course they do. And I am proud to have worked on a 65-page report about farmworker employment issues that documents them.

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By Cara Brechler, Marketing Manager In the early fifth century, when some monks were busy inventing Shaolin Kung Fu, other German monks took a vow of deliciousness instead and created the pretzel. Last week, in honor of National Pretzel Day, the chefs de cuisine at one of our Silicon Valley campuses celebrated this humble concoction with freshly baked twists as well as crusts and breading using the dough, bringing the pretzel to new dimensions of tastiness. Kevin Means at the Paradise Café offered a pretzel-encrusted pork loin, a bratwurst dog in a pretzel bun, and freshly made warm pretzels sprinkled with a Tuscan-infused salt (rosemary, chili pepper, lemon, and garlic). Over at Café 17, Octavio Barrera had a line all through service for his Pork Loin Schnitzel with creamy whole-grain mustard gravy. Jorien Schulze from Lakeview Café made fresh pretzels with two dipping […]

The food-truck craze has taken the U.S. by storm, and Bon Appetit at University of Pacific in Stockton, CA, wanted in on the action — and to solve the problem of feeding students in out-of-the-way part of campus. Students love Bon Appetit’s new bright-orange food truck called e.a.t., which rolls up 20 minutes away from the other campus eateries.

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We recently gave a small donation to help the National Sustainable Agriculture Coalition (NSAC) send 30 farmers and farm advocates to Capitol Hill. The group was being gathered to defend sustainable agriculture programs from drastic cuts as Congress worked toward a budget deal. Farmers met with multiple congressional leaders and leaders of the U.S. Department of Agriculture as well as the press.

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Recently Bon Appétit staff, along with a small group of Gallaudet students, decided to build 14 large raised garden beds, using 952 cinderblocks that each weighed upwards of 25 pounds, and then filling those beds with soil. It quickly became clear that would be in need of some serious reinforcement.

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By Liz Sullivan, Bon Appétit Management Company project assistant High school students aren't usually gung-ho about the idea of attending summer camp, but here's a new option that just might have them drooling. The Culinary Institute at Penn is a hands-on summer program that is attracting students from all over the world. Applications for the program, which runs from July 4  to July 23, are accepted until June 1 — or until the program is full.  Bon Appétit Management Company, University of Pennsylvania, and Summer Discovery (which specializes in offering innovative summer camp programs on university campuses worldwide) have collaborated to launch the new, three-week program. It's geared to high school student interested in learning more about where their food comes from and its impact on the environment. Students will learn how to prepare healthy and delicious meals, and the important […]

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Yesterday Bon Appétit Management Company held its fourth annual Low Carbon Diet Day across the country. To celebrate, the kitchen team at the University of Maryland in Baltimore tempted their guests’ palates toward climate-friendlier pastures by reinventing a dish that has gained a reputation as the cheap/quick/greasy go-to of most college students: the pizza.