Bon Appétit Fellow Shannon Tivona visited the University of San Francisco for a Q&A with a Sustainable Business Strategies class, kitchen tour, and service run with Food Recovery Network student volunteers.
Longtime Farm to Fork partners David and Nancy Brown hosted students from George Fox University and their Bon Appétit team for a special visit to Mustard Seed Farms.
Bon Appétit Fellow Shannon Tivona joined student leaders from the campus Farm Club, for a special visit to Willamette University’s living educational laboratory known as the Zena property.
Not all corn is yellow, white, or blue. At Three Sisters Nixtamal, a Locally Crafted partner, corn comes in countless other varieties and is used for the freshest corn masa.
Jon Westdahl, owner of Squirrel and Crow in Portland, is cooking soy-free tempeh to provide a delicious soy-free plant-based protein option vegetarians and meat eaters alike.
Fellow Shannon Tivona tells her story in joining the Fellows Program, sharing the experience of finding love within food and people.