Bon Appétit Management Company

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.  

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.

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.”

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.

Although the Bon Appétit team had originally planned to select 10 recipients at random in a drawing, after reading the moving submissions, they decided to give meals to all 20 of the families nominated.  

We’ve curated gift ideas from some of our Farm to Fork and Locally Crafted partners for everyone on your list.

Bring some cheer to your Thanksgiving with these fun, simple holiday snack-making activities!

What do you do when you hear about needy international families living on campus and seniors in the community with no way to get food? You get to work.

Youth-empowerment group shows it isn’t “chard” to cook healthy food

Celebrating graduates in the time of physical distancing requires creativity.