Blog: Sourcing

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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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Always going above and beyond for the Eat Local Challenge, it’s no surprise that Executive Chef Chris Lenza and his team at the Musical Instrument Museum’s Café Allegro have started developing recipes for hot sauces made with local chilis

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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.