From dill flowers to heirloom melons and selfies with pigs, the Curtis Institute of Music team got an up-close look at the work of Lancaster Farm Fresh Co-operative farms on a recent trip out into the field.
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We’re looking back at the impact of the Healthy Kids in the Bon Appétit Kitchen series of food education classes we held over the past few months for kids all over the country. The Food Education team hosted over 20 classes and reached 400 children this summer. Hooray for watermelon pizza!
Under the leadership of Culinary Director Kristela Nazario-Mendoza, the Bon Appétit Management Company at Chase Center team is putting Bon Appétit’s Farm to Fork program into action at one of the world’s premier sporting arenas.
The aroma of pizza crust, orange peels, chicken bones, and half-eaten sandwiches has become an all too familiar scent to Bon Appétit Management Company’s Midwest Fellow Elise Kulers and east coast Fellow Elise Dudley, who have weighed over 1,500 pounds of food waste produced by over 8,500 guests at colleges and universities this year.
Across the country, Bon Appétit teams have been hard at work paving the way for a plant-forward revolution. The Bon Appétit Fellows have embarked on a similar mission to spread inspiration and knowledge about how to cook with vegetables through a series of plant-based cooking demonstrations for college students.
These LGBTQ+ organizations are just a handful of the many working to create a more inclusive and equitable food system from the farm to the kitchen and beyond.
Although rainbow-colored merch, food, and ads aren’t necessarily bad things, there has been a trend of using rainbows to build credibility without providing meaningful support to LGBTQ+ communities. We explore this concept and what queer food really is.
We break down the difficulties in discovering the queer history of food and explore five key LGBTQ+ culinary figures that have defined American cuisine as we now know it.
Learn more about Amy’s culinary journey as a fourth-generation Japanese American.