Bon Appétit Management Company

Fellow Amanda Wareham takes a group of Lawrence University students to tour one of the farms that supply the school’s milk and is reminded of why she and Bon Appétit are passionate about supporting small-scale farmers.

Dark leafy greens are an antioxidant-loaded nutrient powerhouse. Combine them with hearty lentils and buttery delicata squash for a soup that is bright, healthful, and pleasing to the taste buds.

With Halloween hurtling toward us, we turned to Bon Appétit Management Company chefs for guidance on how best to choose, store, carve, and make use of this season’s most famous gourd.

You would never guess that an old jail would make for an ideal site for a grain mill. But the abandoned Skowhegan prison has proven to be the perfect place for Maine Grains, a certified organic mill in Central Maine and a new addition to Bon Appétit’s Farm to Fork roster.

Food is so close to my heart, so intrinsic to everything I do, and so deeply woven into my life path that it took me a long time to realize it was what I cared about most.

Better your gut with a daily dose of probiotics. This chocolate yogurt combines plain yogurt with rich cocoa powder and sprinkle of sugar for a touch of sweetness.

Things to keep in mind when you see headlines like “Exercise Can Cancel out the Booze” or “Sugar is Definitely Toxic” appear on your news feed.

It took time for me to realize how lucky I had been to grow up with access to a kitchen and fresh food — and that I wanted to share the passion I had for food and cooking with others, especially students.

Bon Appétit chefs and their guests are no strangers to donating excess edible food, but what about the food that never makes it to the café in the first place?

Upgrade your morning eggs by serving them in an antioxidant-loaded grilled portabello mushroom cap. Top with fresh herbs and a drizzle of truffle oil and your breakfast game just entered a whole new level.