Vassar College leases 12 acres of former college farmland to a pioneering food nonprofit called the Poughkeepsie Farm Project, a community farm with a commitment to education and food justice
Blog: Farm to Fork
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Rainbow Farms Finds a Market at Oberlin College
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Students at Oberlin College were overjoyed to have Farm to Fork partner Larry Klco of Rainbow Farms sell his rainbow-colored produce on campus.
Exploring the Roots of the Relationship Between Open Hands Farm and Bon Appétit
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Erin Johnson and Ben Doherty, owners and operators of Open Hands Farm, welcomed a group of Bon Appétit team members and Carleton College students to the farm to share their story — one that is deeply entwined with Bon Appétit’s.
Taylor Fish Farm Shares Mission of Sustainability
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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.
Lessons from a Seasoned Farm to Fork Partner
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Claire Kelloway joins Oberlin College students on a tour of Farm to Fork partner Miller Orchard in Amherst, not far from the campus in Oberlin, OH.
Tour of Green City Growers in Cleveland Opens Eyes
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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
Wheaton Trio Takes Eye-Opening Farm Tours
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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
NorCal Chefs Gather for Day of Networking, Learning, and Inspiration
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More than 45 Bon Appétit culinarians and marketing folks from throughout Northern California got together for a Chefs’ Exchange to network and enjoy one another’s company in this high-growth region
For a Love of Leeks: A Visit to Ralph’s Greenhouse
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It doesn’t matter if you’re in California, Florida, or Maine. If you buy an organic leek at the grocery store, there’s a good chance it came from a single farm in Washington.
From the Fellows: Farewell, Bon Appétit
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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.