Bon Appétit Management Company

Meet Bon Appétit’s nominee for 2022 Chef Appreciation Week Chef of the Year, Amira Cooke! We chatted with Amira about her childhood and career, as well as the work she has done giving back to the Pittsburgh community she calls home.

One of the easiest ways to eat all-local meals is through versatile entrées like the trendy and delicious grain bowl. We have compiled a flexible formula that will help you get creative with locally available ingredients. Wherever you shop, from farmers’ markets, farmstands, and local co-ops to grocery stores, the tips and tricks below will help you develop delicious bowls, again and again.

During this year’s Eat Local Challenge, Bon Appetit is helping our guests not only eat locally, but shop locally too. And while we all enjoy visiting a farmers’ market or a local farmstand, it’s worth exploring the myriad other benefits that local food and strong local food systems can provide.

To the uninitiated or unfamiliar, eating locally can feel daunting. During this year’s Eat Local Challenge, we’re here to help, with local shopping lists for our guests and this set of handy tips and tricks.

West Coast Fellow Hillary Swimmer on discovering a career in food systems.

Bon Appétit Management Company General Manager Michael Cleary and his team introduce students to house-made ferments with new station concept.

Josh Parr practices a new philosophy of the soil at Lafayette College’s LaFarm.

On my table sat a hefty 5-gallon bucket overflowing with green apples. Weighing in at 32 pounds, the fruit represented the average harvest bucket of green tomatoes for which farmworkers in Florida — where most of the tomatoes east of the Mississippi come from in the winter months — are paid a shocking 45 cents per bucket. 

When the tops of root vegetables such as radishes and turnips are in good condition, don’t let them go to waste! This recipe transforms radish greens into a bright and simple chimichurri sauce that is a delicious and refreshing topping to many foods from omelets to roasted potatoes.

Fellow Elise Kulers visited Bui Natural Tofu, a beloved Locally Crafted partner at Reed College and a mainstay for tofu enthusiasts in Portland, Oregon.