Blog: Local food

+ Blog Categories

  • Blog

Bon Appétiters at Roger Williams University had the opportunity to visit an oyster research farm and chat with Dale Leavitt, an associate professor of biology who oversees the research facility.

  • Blog

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.

  • Blog

Bon Appétit Executive Chef Chris Lenza and the Café Allegro team are known for their commitment to showcasing Arizona ingredients and indigenous foodways. But for this year’s Eat Local Challenge, attended by some very special guests, they outdid themselves.

  • Blog

Executive Chef Josie Urbick and the culinary team at TASTE Café decided to uncover Native American foodways and interpret them through the lens of TASTE’s mission: emphasizing seasonal ingredients from the abundant Puget Sound region.

  • Blog

The farm at Case Western Reserve University in Cleveland is more akin to a land-grant institution’s research farm than the small but mighty student-run operations found on most Bon Appétit campuses.

  • Blog

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

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.