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  Like machines, nearly two million of workers in America’s fields labor without rights, earn subliving wages, and exist in dehumanizing circumstances. –“Like Machines in the Fields,” Oxfam America   The entire food supply chain should be safe, transparent, and fair to serve eaters, farmers, and farmworkers alike. Those who pick food in the United States deserve fair living and working conditions. As Bon Appétit’s fellows, we continue to travel the country to farms to learn about firsthand about farnlabor practices and to colleges to share what we know.  Please join us in recognizing National Farmworker Awareness Week: March 28 – April 3, 2010.   Here are ways you can learn more and get involved: LEARN: For an introduction to the facts, read these factsheets published by the Student Action with Farmworkers. READ: Check out our Triple Pundit series on the […]

Last Tuesday I had the pleasure of presenting The Story Behind the Food at my alma mater, St. Olaf College in Northfield, MN.  The highlight of the day at St. Olaf was the big, supportive turnout for the presentation GM Peter Abrahamson and I gave that evening—at least 30 students brimming with energy and good questions!  Students at St. Olaf—especially this crowd—are generally well-informed about issues surrounding food and agriculture, so across the board they gave me feedback about how cool it was to get the “behind the scenes” story of what BAMCO is doing to improve the food system.    Another highlight was dinner!  I can’t tell you how much I miss eating in Stav Hall three times a day, so I relished the opportunity to spend two glorious hours in the café eating a beautiful salad with all the […]

In light of the recent Salmonella outbreak of foods containing hydrolyzed vegetable protein (HVP), Helene York discusses this little-known yet widespread food ingredient and emphasizes the importance of cooking from scratch. Read the full post at The Atlantic Food Channel.

 Tony Mantuano, executive chef at Terzo Piano restaurant at the Art Institute of Chicago, will be a contestant on the second season of Top Chef Masters. On the show, world-renowned chefs compete against each other in weekly challenges, testing their culinary skills and creativity. The season premieres on Wednesday, April 7, 2010 at 11pm/10pm Central on Bravo! Read about Tony's background and see who he's competing with on the show. Good luck, Tony!

In her monthly post on The Atlantic's Food Channel, BAMCO's Helene York discusses barriers institutions like colleges and universities face when purchasing local food. You may be surprised by her take on some of the more – and less – significant obstacles. recently interviewed VP Maisie Greenawalt about Bon Appétit Management Company's commitment to sustainable food. The site receives over 8 million page views per month, providing Maisie (and BAMCO) with a great opportunity to discuss the importance of low carbon dining, eating local, sustainable seafood and organic agriculture. For the full interview, click here.

After months of planning, the two other Fellows and I kicked off our “Story Behind the Food” tour last week. Over the next few months, we hope to visit with hundreds of students who eat in Bon Appétit college cafés every day to spread the word about BAMCO sustainability initiatives like Farm to Fork, the Low Carbon Diet, and our work with the Coalition of Immokalee Workers in Florida.  My first two stops were LeTourneau University in Longview, TX and St. Edwards University in Austin, TX.   At LeTourneau, a small but enthusiastic group of students on the school Senate joined me, BAMCO General Manager Doris Wilson and Executive Chef Paul Riley for my presentation. They were very excited about the Student Garden Guide and also wanted to follow up about how they can educate their peers on labor and environmental […]

Check out Bon Appétit Management Company’s series on the business of sustainable agriculture on, an innovative new-media company for the sustainable business community.  In our 9th post, "Farming Internships: Vital or Illegal? The Answer is Both.", Midwest Fellow Dayna Burtness explores the legality and necessity of farming internships. Read the whole post here.

In this video on CBS Interactive's SmartPlanet, take a tour of Yahoo's kitchen to see a number of sustainability initiatives in action. Innovations include locally farmed food, our Low Carbon Diet Calculator that measures food intake against carbon footprint, and a food dehydrator that converts excess food scraps into mulch.