Bon Appétit Management Company

On a recent visit to Tecolote Farm, Katie Pitre showed students from St. Edward’s University that operating a small, diversified farm is no easy task. However, It’s a job she wouldn’t trade for anything else.

Reinvent asparagus by shaving the spears into a salad that includes savory prosciutto and sweet date dressing. Serves 4.

One wonders how we ever ended up where we are today. We never voted or ever had a conscious say on the transformation of agriculture from what it used to be to what it has become.

Of the 600,000 food products sold in U.S. supermarkets, 80% have added sugar. By 2050, 1 in 3 Americans will have diabetes. Those are just a few of the sobering soundbites from Fed Up, a powerful new film that Bon Appétit is proud to support and which promises to change the conversation about diet and exercise in America.

Bon Appétit and Biola University partnered for Creation Stewardship Week, a celebration to remind students and faculty of the responsibilities humans have to the planet and how personal decisions affect the world around us.

Start this easy pudding the night before for a delicious, plant-based, and planet-friendly breakfast that’s high in protein, healthful omega-3 fats, fiber, and antioxidants. Serves 4.

On Friday, the New York Times devoted front-page space to the amazing progress that our longtime partners the Coalition of Immokalee Workers has made toward fair treatment of farmworkers.

This Thursday, we’re asking guests at our 500-plus locations to “Meat in the Middle” when it comes to food choices and climate change.

Get your crunch and nutrients too with this versatile snack that is as easy on the environment as it is good for your well-being. Serves 4.

Ask Mickey: Given news about radiation from the Japanese earthquake/tsunami leaking into the Pacific Ocean, how safe is it to eat seafood caught from the Pacific Ocean?