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.
Mustard Seed Farms Is a George Fox University Love Story
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.
Road Tripping to Willamette University’s Zena Land
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.
Cornell College Team Visits Morning Glory Farm
Fellow Shannon Tivona and the Bon Appétit team at Cornell College visited Farm to Fork partner Morning Glory Farm and toured operations with Owner Donna Warhover.
“I’ll Take Food Justice for 400, Alex!”
Fellow Shannon Tivona shares her experience and success engaging students about important food issues through a unique trivia game.
St. Olaf Students Meet Open Hands Farmer
St. Olaf College students joined Bon Appétit Fellow Shannon Tivona on a visit to Open Hands Farm in Northfield, MN, where they learned about the farm’s operations and the power of Farm to Fork relationships.
Checking in on the Main Street Project
Bon Appétiters visited Farm to Fork partner Main Street Project in Northfield, MN, which creates pathways out of poverty for rural Latino immigrants in low-wage jobs.
A Visit to Three Sisters Nixtamal Yields Sweet Insight into Corn
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.
Tiny Farm to Fork Vendor Squirrel and Crow Sees a Big Market Opportunity
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.
From Dolphins to Food Recovery: Finding My Way to the Fellowship
Fellow Shannon Tivona tells her story in joining the Fellows Program, sharing the experience of finding love within food and people.