Bon Appétit Management Company

Our newest East Coast Fellow never thought she’d be working for a food corporation right out of college.

When a local grape grower donated half a ton of grapes and a Farm to Fork vendor had several hundred pounds of apples he needed to get rid of, Mt. Angel Abbey Chef/Manager Paul Lieggi naturally thought about wine and applejack. Last September, local grower Mike Rava donated a thousand pounds of Maréchal Foch grapes to the Abbey in St. Benedict, OR. Paul’s team prepared to make grape juice. But when they learned that these were actually primo wine grapes, they started thinking a little more ambitiously. Front of House Server Lynne Rice had a connection to a local wine maker, Mike Cramer, so they visited him while his company was processing wine and were inspired to go for it. There are now about 60 gallons of “pretty darn good” wine brewing in the Abbey’s cellar, which will be used […]

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.

Warm up and perk up in a healthy way with a slightly sweet, fresh-tasting vegan matcha latte full of antioxidants and bright flavor. Experiment with different non-dairy beverages as the base to find your favorite variation.

Goucher College students are using what they learn in classes and much more to uncover some secrets to successful (sustainable, even!) campus farming.

On a sun-filled Saturday, hundreds of Northern Californians convened to see one of America’s best-known chefs, Mario Batali, in person and to celebrate the importance of American farmers.

Coffee is often times a thankless item for food service providers. Its availability is expected each second of every day across multiple locations on campuses. Even with a strong environmental consciousness on West Coast college campuses, most students just want a cup of coffee fast and hot, no matter where it came from. When it comes to Groundwork Coffee, however, a Farm to Fork coffee roaster in North Hollywood, the origin of their beans and the communities who produced them are held in high consideration. Not only does Groundwork roast tasty coffee beans, but they also have a strong commitment to conservation and supporting communities in need. During an October visit to the LA area, I visited Groundwork Coffee and met sales manager Sean Adler, who gave me a tour of the facilities, where they roast thousands of pounds of […]

Much easier than you’d think and incredibly nourishing on a cold evening.

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.

Chef/Manager Brian McCarthy at the Massachusetts Institute of Technology has just published his third cookbook, The Professional Vegan Cookbook, with more than 450 vegan recipes for restaurants, cafés, weddings, home entertaining, large groups, and more.