Bon Appétit Management Company

By Kristen Rasmussen, MS, RD Help your body repair the damage caused by aging and the environment by eating antioxidants. Deeply colored fruits, vegetables, and other naturally colored foods are rich in a variety of micronutrients that act as antioxidants, so eat a rainbow to guarantee you’re getting enough. For this month’s Well Being Challenge, we’re encouraging you to eat a meal containing fruits, vegetables, and other naturally colored foods from three different color groups at least once a day. To show off your beautiful and healthy meal, post photos of meals containing at least three different color groups on our Facebook page wall. Here’s an easy, tasty recipe to get you started! Steamed Broccoli with Caramelized Onions & Pine Nuts

Help your body repair the damage caused by aging and the environment by eating antioxidants. Deeply colored fruits, vegetables, and other naturally colored foods are rich in a variety of micronutrients that act as antioxidants, so eat a rainbow to guarantee you’re getting enough. This recipe for Bulgur Pilaf with Tomato, Zucchini, & Turmeric will get you started on the colorful path to health.

When Jonas Stoltzfus of JuJo Acres in Loysville, PA, walked straight up to his non-castrated breeding bull and gave it a nice pat on the back, I knew I wasn’t on an ordinary farm.

by Kristen Rasmussen, MS, RD This month’s Food For Your Well Being theme is Hydrate the Healthy Way, Reach for Beverages without Added Sugar. At SAP in Palo Alto, CA, Manager Angela Hunt encouraged guests to participate in an activity to learn how much sugar is added to a variety of popular beverages. Samples of refreshing lime or lemon water were offered to show that delicious drinks can be sugar free, too! For this month’s Well Being Challenge, try to drink only beverages without added sugar or any other sweeteners, natural or artificial, for one week.  Find more information about the Well Being Challenge and healthy drink recipes on our Facebook Page!  

Mike Tabor, an activist-turned farmer, first realized the problems with the quality of food in our public school systems about 20 years ago. He has been working on farm to cafeteria legislation ever since, and started his own organic farm in Needmore, PA. He sells to Bon Appétit through our Farm to Fork Program.

In this video , UK Professor Michael Crawford discusses the impact of factory farming and modern meat production, which he says should more rightly be called “fat production.”

By Kristen Rasmussen, MS, RD, dietitian consultant, and Terri Brownlee, MPH, RD, LDN, Bon Appétit Regional Director of Nutrition Every month, Bon Appétit Management Company’s Food for Your Well Being program offers information about a particular dietary change that our customers could make to improve their health. July’s Hydrate the Healthy Way campaign focuses on avoiding beverages with added sugar or other sweeteners. (Read more about it on our Facebook page.) We hope you’ll try out one of the recipes we’ll be posting this month for delicious drinks that will quench your thirst without expanding your waistline. Mint, Citrus, and Fruit-Spiked Water Still or sparkling water Fresh mint leaves, crushedSliced oranges, lemons, or other citrus fruitSliced strawberries, blueberries, or raspberries Ice (optional)  Stir fruit and/or herbs of choice into still or sparkling water to taste and add ice if desired. Let […]

By Kristen Rasmussen, MS, RD, dietitian consultant, and Terri Brownlee, MPH, RD, LDN, Bon Appétit Regional Director of Nutrition Every month, Bon Appétit Management Company’s Food for Your Well Being program offers information about a particular dietary change that our customers could make to improve their health. July’s Hydrate the Healthy Way campaign focuses on avoiding beverages with added sugar or other sweeteners. (Read more about it on our Facebook page.) We hope you’ll try out one of the recipes we’ll be posting this month for delicious drinks that will quench your thirst without expanding your waistline.    

Executive Chef David Anderson demonstrates how to separate the ham and loin in his hog butchery demo Bon Appétit Executive Chef David Anderson from the Stanford Graduate School of Business believes that an animal’s life is worth more than two pork tenderloins. After the recent Northern California Chefs’ Exchange focusing on butchery at Cisco – San Jose, in San Jose, CA, he had this to say about how we use animals in our cooking:  

July’s Hydrate the Healthy Way campaign focuses on avoiding beverages with added sugar or other sweeteners. Here’s a seasonal, lighter take on an Indian classic that will quench your thirst without expanding your waistline.