As Bon Appétit Fellows, part of our job is to travel to the different campuses we serve and collaborate with our culinary teams, along with university staff and student clubs, to engage students and inspire the next generation of sustainable food lovers and advocates. It’s always fun to get hands-on, of course, which is why we designed our quick pickling demo.
So Mush Room in Our Hearts (for ‘Shrooms)
Mushrooms are having a moment. With a rise in mushroom-themed art, beauty, fashion, film, and culinary and wellness explorations, mushrooms’ popularity has risen exponentially in recent years. The collective fondness for ‘shrooms includes many of those on the college campuses we serve.
Demonstration Unites Culinary Creativity and Waste Reduction at Lewis and Clark
On a recent visit to Lewis and Clark College in Portland, Oregon, West Coast Fellow Hillary Swimmer helped lead a food waste focused cooking demo with Executive Chef Michael Palmer and the college’s Office of Sustainability.
The Bon Appétit at Whitman Team Gets Funky During Mushroom Demonstration
On a recent visit to Whitman College in Walla Walla, Washington, I partnered with Executive Chef Jon Sodini and Whitman’s Mycology Club to hold a mushroom-focused cooking demonstration.
Alumni-owned Milkhouse Farm and Creamery Supplies Yogurt and Inspiration to Colby College
West Coast Fellow visits the Milkhouse, a Farm to Fork vendor owned and operated by Colby College alumni Andy Smith.