“Be OK with getting uncomfortable and admitting when you don’t know something. Always ask yourself; who is being left out of this conversation?”
Ten Courses at St. Timothy’s School: Awakening Lifelong Learners
At St. Timothy’s boarding school in Catonsville, MD, sustainable food plays a central role in a holistic approach to education that pairs perfectly with Bon Appétit’s core values.
“The Maserati of Pork”: Farmer Takes Roger Williams Students for an Emotional Drive
A visiting farmer makes an emotional appeal for people to make better choices when it comes to their meat — to pay more for and to appreciate a well-raised animal.
Fork to Farm Grant Update: Horse Listeners Orchard and the Three-Legged Stool
Farmer Matt Couzens believes Bon Appétit’s Farm to Fork program only functions when all three teams — Bon Appétit, local farmers, and supportive students — are equally invested.
Learning Life Lessons at South Mountain Creamery
My tour of the hen house at our Farm to Fork partner South Mountain Creamery in Middletown, MD was full of surprises.
Finding Warmth at Big City Farms
My first field trip to a Farm to Fork vendor took place in a brisk 29 degrees, but I couldn’t have hoped for a warmer experience — one that brought many of Bon Appétit’s values to life.
Reimagining the Food Machine: A Millennial’s Leap of Corporate Faith
Our newest East Coast Fellow never thought she’d be working for a food corporation right out of college.