“Successful food activism demands a holistic understanding of food systems, which often requires working with people with different expertise.”
Southern California Bon Appétit teams joined me on field trips to Farm to Fork vendors, including a dairy, orange grove, and a roastery.
Taiyo Scanlon-Kimura reflects on his experience in the Fellows Program and shares insight from his year with Bon Appétit.
A group of Southern California Bon Appétiters visited two Farm to Fork partners, where they toured operations, learned about the production processes, and got hands-on experience with their food.
Fellow Taiyo Scanlon-Kimura invited members of the national marketing and communications team to join him in visiting Farm to Fork partners to learn about their sustainable seafood, organic vegetables, and cage-free eggs.
A Bon Appétit Fellow introduces himself.