As part of Washington University in St. Louis’ Earth Week celebration, Professor Braude and Bon Appétit Executive Chef Patrick McElroy, who leads WUSTL Dining’s culinary team,teamed up to lead a foraging workshop and edible campus tour.

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Building Opportunity with Propel Kitchens at Washington University in St. Louis
The Bon Appétit team at Washington University in St. Louis (WUSTL Dining) has developed an innovative partnership with Propel Kitchens, a nonprofit with a mission to utilize nutrition, food industry training and education initiatives as tools to equip and enable St. Louis residents and communities to combat persistent economic and health inequities. Learn how this growing collaboration between WUSTL Dining and Propel Kitchens is providing opportunities for St. Louis residents while bringing healthy scratch-cooked food to students.

Bon Appétit Celebrates AAPI Heritage Month With Andrea Nguyen
- Blog
We’re partnering with James Beard-award winning chef, educator, and author Andrea Nguyen during this year’s Asian American Pacific Islander Heritage Month.

New Fellow Elise Kulers on Bringing Food Systems Knowledge to Campus Communities
- Blog
Midwest Fellow Elise Kulers tells her story of diving head-first into food systems.

Bon Appétit Celebrates Women-Owned Farm to Fork Vendors
- Blog
During this year’s Women’s History Month, we’re spotlighting and celebrating the women-owned Farm to Fork vendors who supply our teams and the communities they serve.

Celebrating Lunar New Year 2022
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While the holiday is centered on China’s traditional lunisolar calendar, which is tied to the autumn harvest and end of the agricultural growing season, Lunar New Year celebrations are highly country- and culture-specific. This year we’re delving into the unique Lunar New Year celebrations that occur in China, Vietnam, and South Korea. Read on to learn more!

This Apprenticeship Program Helps Grow New BIPOC Farmers
- Blog
This Black History Month, as we celebrate and amplify the voices of Black people in the United States, we also want to call attention to critically important programs like the CASFS apprenticeship, which do so much to offer onramps to farming, cultural foodways, and land justice for BIPOC folks.

Explore Gullah Geechee Recipes from Chef and Farmer Matthew Raiford
- Blog
Bon Appétit is thrilled to be partnering with Matthew Raiford during this year’s Black History Month celebration, and to be sharing Gullah Geechee recipes directly from his book: Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.

Bon Appétit Celebrates Black History Month with CheFarmer Matthew Raiford
- Blog
During this year’s Black History Month, Bon Appétit is partnering with celebrated CheFarmer Matthew Raiford, whose book, Bress ‘n’ Nyam or ‘bless and eat” features recipes that offer a “culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South.”

Supporting Black-Owned Food Businesses for Black History Month
- Blog
We’re reaching out to local Black-owned farms, bakeries, jam makers, confectioners, etc., to purchase ingredients, materials, meals, and more — and encouraging our guests to do the same.