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.
Empowering Communities with Local Food
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.
Breaking Down Barriers to Local Food
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.
New Fellow Hillary Swimmer on Charting a Course in Food Systems Work
West Coast Fellow Hillary Swimmer on discovering a career in food systems.
Radish Greens Chimichurri
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.
Juneteenth Recipes from CheFarmer Matthew Raiford
During this year’s observation of Juneteenth, we’re partnering with CheFarmer Matthew Raiford, who last joined Bon Appétit teams across the country in their celebration of Black History Month. Matthew has graciously shared recipes from his family table with us, for you.
“Freedom Ain’t Free” – Matthew Raiford on the Meaning of Juneteenth
We checked in with CheFarmer Matthew Raiford about what it means to observe Juneteenth.
Explore Recipes from Renowned Indian Chef Raghavan Iyer
This LGBTQ+ Pride Month, Bon Appetit is excited to be partnering with the James Beard-award winning Raghavan Iyer, who resides with his partner Terry in Minneapolis, Minnesota. Long known as an expert on Indian cuisine, Raghavan has led trainings for Bon Appétit teams across the country, providing instruction in the fundamentals of curries, baking with tandoor ovens, and more.
Celebrating LGBTQ+ Pride Month with Raghavan Iyer
We’re thrilled to be partnering with renowned Indian chef Raghavan Iyer for this year’s LGBTQ+ Pride Month celebration.
Building Opportunity with Propel Kitchens at Washington University in St. Louis
The Bon Appétit team at Washington University in St. Louis (WUSTL Dining) has developed an innovative partnership with Propel Kitchens, a nonprofit with a mission to utilize nutrition, food industry training and education initiatives as tools to equip and enable St. Louis residents and communities to combat persistent economic and health inequities. Learn how this growing collaboration between WUSTL Dining and Propel Kitchens is providing opportunities for St. Louis residents while bringing healthy scratch-cooked food to students.