By Tatianna Losk, Marketing Manager Author and Penn alum Kim O’Donnel with Houston Market Executive Chef Christopher Smith The University of Pennsylvania has friends in high places. The Penn Bookstore invited three food-focused alumnae back to their Philadelphia alma mater to talk about their work and share their experiences fostering a more sustainable, but still […]
Helping Small Farmers Tell Congress Why Sustainable Ag Matters
We recently gave a small donation to help the National Sustainable Agriculture Coalition (NSAC) send 30 farmers and farm advocates to Capitol Hill. The group was being gathered to defend sustainable agriculture programs from drastic cuts as Congress worked toward a budget deal. Farmers met with multiple congressional leaders and leaders of the U.S. Department of Agriculture as well as the press.
Cooking Up a Creative Summer Camp
By Liz Sullivan, Bon Appétit Management Company project assistant High school students aren't usually gung-ho about the idea of attending summer camp, but here's a new option that just might have them drooling. The Culinary Institute at Penn is a hands-on summer program that is attracting students from all over the world. Applications for the program, […]
Butchering, filleting, and cooking up a storm at the Northern California Chefs Exchange
By Helene York, Director, Strategic Initiatives Above: Grilled radicchio, three kinds of local potatoes, and spigarelli broccoli. It’s a rare Saturday when I get my bones out of bed at 5:45 a.m. or anything close to that. But last weekend was Bon Appétit's semi-annual Northern California Chefs Exchange, where 40 to 50 really talented chefs […]
Story Behind the Food: Artisan Tofu from 21st Century Foods
by Dayna Burtness, Midwest Fellow for the Bon Appétit Managment Company Foundation Here's an unlikely sentence: The highlight of my recent trip to Boston centered around coagulated and pressed soymilk, aka tofu. As a Fellow for the Bon Appétit Managment Company Foundation I travel around the country speaking with college students who eat in our […]
Student farmers harvest freshness and flavor for Minnesota BAMCO cafés
by Dayna Burtness, Midwest Fellow Every time I visit a student-run farm during my travels as a Foundation Fellow, I'm always inspired by the hard-working student farmers and BAMCO chefs that support them by buying the students' ultra-local produce. I visited two farms last week in Northfield, MN that were no exception: STOGROW Farm at […]
Chef Helene Kennan heads to the world’s salmon source – Bristol Bay, Alaska
From left: Alaska Native elders cure salmon in a traditional smokehouse; In Bristol Bay, salmon is on the menu – with a side of conservation messaging. It’s the time of year when wild salmon migrate from the ocean to freshwater rivers and lakes to spawn. After seagoing journeys that span tens of thousands of miles […]
From the Seattle Times: BAMCO chefs offer dishes (and a recipe) for a Low Carbon Diet
Instead of a beef burger, try this Rosemary Chicken Burger with Sun-Dried Tomato Aïoli. Click here for the recipe. In this article about chefs reducing the carbon impact of the food they serve, the Seattle Times features the creativity and dedication of BAMCO chefs in the Pacific Northwest preparing and serving food in accordance with […]
Planting a sustainable future for Haiti: update #4 from David Lachance
Clockwise from top left: David and two full-time garden employees, Meyse Ztem and Meyse BeBe, in the garden; the view from the mayor of Petit Riviera's 'backyard'; David's friend and cook, Celena, prepares Sunday dinner in her kitchen with Meekail. In his last post from Haiti, David reflects on the great work he's accomplished over […]
Truck Farm brings ‘fields’ of plenty to urban kids
True or false: Eggs come from eggplants.Vegetables are grown in dirt. You may laugh at such seemingly obvious statements, but as we learn in Helene York’s latest Atlantic Food post, to many kids the answers aren’t so clear. Enter Ian Cheney and Curt Ellis of King Corn fame, who are on an inspiring mission to […]