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This past fall, to celebrate the 15th anniversary of our Farm to Fork program, Bon Appétit gave away ten $5,000 grants to our local farmers, fishermen, and artisans around the country to help them grow their business. Here’s how Locals Seafood of Raleigh, NC, is using theirs.

  • Blog

Busy college athletes have extra incentive to eat well and be healthy, but they tend to have even less free time than other students. That’s why Executive Sous Chef Kenneth Clemens and his team created a cooking class just for the University of Portland women’s basketball team.

  • Blog

Pickles and preserves have long been staples in self-sufficient kitchens. In a recent Food Preservation class at Colorado College, students and staff discovered that the meaning and memories behind this lost art may be just as important.