Blog: Farm to Fork

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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

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When Sam Asai walks through his orchard, he is treading in the footsteps of two generations that came before him. His family has been farming the same land for more than a century and currently sells some of their fruit to Bon Appétit

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Fellow Amanda Wareham visits DePauw University’s on-site campus farm and Farm to Fork vendor Ponderosa Aqua Farm