Bon Appétit Management Company

We had the pleasure of interviewing Essence Sage Oyos from the Mesa Grande Business Development Council (BDC) to talk more about the work the BDC is doing to achieve the goals of the Mesa Grande Band of Mission Indians. 

This simple roasted vegetable recipe was created by Essence Sage Oyos of Golden Eagle Farm.

Twenty DePauw University first-years are spending the morning at the Ullem Campus Farm in Greencastle, IN. Rather than sitting in a classroom, they are outside enjoying the first wisps of fall, bringing shovels down into the rich soil to unearth the starchy golden gems below.

For Native American Heritage Month, Bon Appétit is partnering with Golden Eagle Farm, owned and operated by the Mesa Grande Band of Mission Indians. Golden Eagle is an ambitious endeavor balancing traditional Indigenous farming methods and new revenue generators such as agri-tourism.

Sheepshead. Ribbonfish. Wahoo. Tilefish. When Locals Seafood co-founder and North Carolina native Ryan Speckman was living on the Outer Banks of North Carolina in the late 2000’s, he and his friends feasted on these native seafood species regularly. He wondered why, when he was growing up in the inland part of the state, he’d never encountered fish from the Carolina coast before – and most residents hadn’t either.

Sip, sip hooray! Tea is the most popular drink in the world, after water, with 5.8 million metric tons consumed each year. But did you know that all true teas — from black to white to green — are actually made from the same plant? 

Our Chief Strategy and Brand Officer Maisie Ganzler had the pleasure of interviewing PhD student at The University of Washington and Manager of West Coast Fisheries for Ocean Conservancy Corey Ridings about her experience as a woman in the seafood industry.

This National Seafood Month at Bon Appétit, we are focusing on “Women in Seafood” by diving deep into the multifaceted roles of women in the seafood sector, examining the challenges they face, and surfacing the work of women who bring seafood to tables across the world. 

At Bon Appétit, we care deeply about the health of our world’s oceans. We’re industry leaders in crafting sustainable seafood purchasing policies and we’ve been addressing this issue for over 20 years. Here are 10 ways we’re leading the industry toward a sea change in our oceans.

Bon Appétit is thrilled to welcome Spelman to our family as our first Historically Black College & University (HBCU).  “It is a great honor to have the opportunity to serve the Spelman community,” says Bon Appétit CEO Fedele Bauccio.