“I’m grateful for the macroscopic understanding of food system issues I gained, and the big-picture perspective I bring to my current work.”
Farewell from a Fellow: Moving On In the Food Ecosystem
From cultivating her own passion to educating the public, Caroline Ferguson shares her learning experiences with food as a member of the Fellows Program before saying hello to a new chapter.
Since starting her fellowship with Bon Appétit, Fellow Caroline Ferguson has become more aware of animal agriculture’s impact on the environment. She speaks on choosing a semi-vegetarian or “flexitarian” diet, highlighting the Meatless Monday movement.
Willamette’s Small Plates Pop-Up Combines Creativity with Sustainability
Willamette’s small plates station, which operates as a pop-up of sorts every Thursday afternoon, is about as far from stereotypical cafeteria fare as you can get. Executive Chef André Uribe encourages his team to use the station as an opportunity to experiment and be creative.
Seattle U Students Learn to Cook on a Budget
Bon Appétit at Seattle University collaborated with the school’s Center for Environmental Justice and Sustainability and the student clubs Just Serve, Health and Wellness Crew, and Food with Spirit to host a second annual Food Day cooking class.
Whitman Glean Team Students Fight Food Waste on Farms
At Whitman College in Walla Walla, WA, a group of students in the Whitman Glean Team are doing their part to get uneaten food out of the field and into the hands of people who need it.
For a Love of Leeks: A Visit to Ralph’s Greenhouse
It doesn’t matter if you’re in California, Florida, or Maine. If you buy an organic leek at the grocery store, there’s a good chance it came from a single farm in Washington.
Baking My Way Through the Bon Appétit Fellowship
Fellow Caroline Ferguson brings her unique point of view and love of food and baking to her Bon Appétit Fellowship
Good to the Last Sip: Visiting Caffé Vita with Reed Student Baristas
Every cup of coffee that the student baristas at Café Circo, part of Reed College in Portland, OR, serve up has something in common: they were all made from beans roasted by Nicholas DiBacco
Helping Heritage Grains Rise Up in the Pacific Northwest
The Pacific Northwest’s once-thriving heirloom grain industry has been supplanted by the large-scale monocrops more often grown in the nation’s plains. But an alternative movement is working to bring flavor and nutrition back to the region’s bread.