Blog: Farm to Fork

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Taylor Fish Farm has an unusual back story and a bright future, as Bon Appétit Manager of Strategic Initiatives Nicole Tocco Cardwell and Fellow Shira Kaufman learned when the pair visited this Fish to Fork vendor in Cedar Grove, NC.

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Bon Appétiters and guests from Oberlin College, Case Western Reserve University, and the Cleveland Botanical Garden were inspired by touring Green City Growers (GCG), the largest urban greenhouse in the nation

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Long curious about the people, soil, and effort that go into producing Farm to Fork products, Executive Chef John Krickl and Sous Chefs Omar Rocha and Mike Godlewski decided to tour three local farms to learn more

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Fellow Amanda Wareham finishes her Bon Appétit Fellowship and reflects on the work she’s done and lessons she’s learned through her unique experience.

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At the Fred Hutchinson Cancer Research Center in Seattle, the Bon Appétit team held a welcome party for summer itself, hosting a Taste Summer farmstand and barbecue for the entire campus.

What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times

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Fellows Maggie Kraft and Caroline Ferguson get the special opportunity to see a liquid egg facility in operation at Stiebrs Farm, a Farm to Fork vendor supplying multiple Bon Appétit accounts in Washington