Bon Appétit Management Company

Polly Shyka and Prentice Grassi gave me a special tour of Villageside Farm, a Farm to Fork operation founded by Colby College alumni.

Southern California Bon Appétit teams joined me on field trips to Farm to Fork vendors, including a dairy, orange grove, and a roastery.

The tofu-making process is a mystery to most people, so getting to visit an artisanal tofu maker was a special treat for the Bon Appétit at UChicago team and several UChicago students.

Fellow Shannon Tivona and the Bon Appétit team at Cornell College visited Farm to Fork partner Morning Glory Farm and toured operations with Owner Donna Warhover.

Executive Chef Darryl Bell of Foundry & Lux created a barbecue sauce so good it begged to be bottled. Packing more than just a sweet-and-savory punch, Darryl’s Kansas City–style sauce does good as well: 20 percent of proceeds are donated to the nonprofits No Kid Hungry and the Rafiki Foundation.

A lucky group of Bon Appétit East Coast chefs were invited to prepare a multicourse meal at the esteemed James Beard House in New York City, showcasing the best of regional ingredients.

Manager of Strategic Initiatives Nicole Tocco Cardwell organized a visit to Farm to Fork partner High Lawn Farm, who supplies milk to almost all of Bon Appétit’s Massachusetts campuses.

St. Olaf College students joined Bon Appétit Fellow Shannon Tivona on a visit to Open Hands Farm in Northfield, MN, where they learned about the farm’s operations and the power of Farm to Fork relationships.

Bon Appétiters visited Farm to Fork partner Main Street Project in Northfield, MN, which creates pathways out of poverty for rural Latino immigrants in low-wage jobs.

A group of Southern California Bon Appétiters visited two Farm to Fork partners, where they toured operations, learned about the production processes, and got hands-on experience with their food.