Blog: Travel

+ Blog Categories

  • Blog

As I and the other current and former Fellows learned on our recent field trip to Monterey Bay Aquarium — whose Seafood Watch program has long been an important Bon Appétit partner organization — one thing that sets it apart is its mission to inspire the conservation of the oceans. And inspired we were by the end of the day.

This is the third post in a series about Piper’s Epic Spring Semester Road Trip: Read #1, Setting Out on a Biofueled Road Trip through BAMCO Territory; #2 Veggie Oil-Fueled Adventures in Colorado; or about my traveling companion – my vegetable oil car Charlene.

Kevin and I, standing by Oberlin’s Real Food Campus Committment for 40%

This is the second post in a series about Piper’s Epic Spring Semester Road Trip: 35 gallons of veggie oil used and 1,710 miles driven so far! The week started out with a truly amazing trip to White Mountain Farm, which grows quinoa in the gorgeous San Luis Valley.

This is the second post in a series about Piper’s Epic Spring Semester Road Trip: 35 gallons of veggie oil used and 1,710 miles driven so far! The week started out with a truly amazing trip to White Mountain Farm, which grows quinoa in the gorgeous San Luis Valley.

As the Midwest Fellow for Bon Appetit Management Company Foundation, I get to work with folks at BAMCO-operated colleges across the country, from my home in Minneapolis, MN, all the way south to Austin, TX; west to Denver, CO; and east to Cleveland, OH. Since much of my travel this semester happened to be all in a row (I’ll be with the American Meat screening tour, which BAMCO is cosponsoring, for much of its Colorado and Ohiolegs), I decided I’d set out on my own 10-week tour, henceforth dubbed Piper’s Epic Spring Semester Road Trip.

Since I first heard it was possible, it has been a dream of mine to own a car that runs on waste vegetable oil — burning a resource widely regarded as trash. Starting last summer, I was finally able to make that dream a reality.

Last fall I had the pleasure of traveling to beautiful Colombia to visit the birthplace of the delicious Fair Trade Certified™ Cordillera chocolate with which Bon Appétit Management Company chefs bake. Now that I’ve gone over the basics in my first post and told you all about farming cacao in my second, I can now talk about the social responsibility aspect of the business.

This past fall I traveled to beautiful Colombia to visit the birthplace of the delicious Fair Trade Certified™ Cordillera chocolate with which Bon Appétit Management Company chefs bake. In this second post of the series, I share some of the details of my visits to cacao farms.

Chocolate is such an integral part of American culture, and I too believe that little in this world can beat a bite of really fantastic chocolate. Well, I’m happy to report that getting to see where chocolate comes from, and learning all about how it’s grown and processed, actually gave consuming the finished product a run for its money. In October I had the immense pleasure of traveling to central Colombia to visit the birthplace of the delicious Fair Trade Certified™ Cordillera chocolate with which Bon Appétit Management Company chefs bake.