St. Olaf College students joined Bon Appétit Fellow Shannon Tivona on a visit to Open Hands Farm in Northfield, MN, where they learned about the farm’s operations and the power of Farm to Fork relationships.

Blog: Farms
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Checking in on the Main Street Project
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Bon Appétiters visited Farm to Fork partner Main Street Project in Northfield, MN, which creates pathways out of poverty for rural Latino immigrants in low-wage jobs.

SoCal Teams Visit Local Cheese Maker and an Organic Farm
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A group of Southern California Bon Appétiters visited two Farm to Fork partners, where they toured operations, learned about the production processes, and got hands-on experience with their food.

Meet Northern California’s Suppliers of Local Fish, Cage-Free Eggs, and Fair-Trade Produce
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Fellow Taiyo Scanlon-Kimura invited members of the national marketing and communications team to join him in visiting Farm to Fork partners to learn about their sustainable seafood, organic vegetables, and cage-free eggs.

Tiny Farm to Fork Vendor Squirrel and Crow Sees a Big Market Opportunity
Jon Westdahl, owner of Squirrel and Crow in Portland, is cooking soy-free tempeh to provide a delicious soy-free plant-based protein option vegetarians and meat eaters alike.

Oracle Chefs Help Cook up Dinner on the Farm
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Bon Appétiters were invited, along with other local chefs, to cook dinner at The Farm on Putah Creek in the final installment of the Dinners on the Farm series for the Center for Land-Based Learning.

Heritage Pigs Hog the Spotlight Norcal Farm to Fork Visit
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A group of Northern California Bon Appétiters were in hog heaven when they toured Loveland Farms in Petaluma, CA, and learned about their 600 gestation crate-free, pasture-raised pigs.

Birmingham-Southern College Meets Inspiring Alabama Farmers
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On a crisp spring morning, the Bon Appétit team at Birmingham-Southern College joined members of REV Urban Food Project, a local aggregator, on a trip to Neal Pope’s Farm

Case Western’s Farm Grows Minds and Food
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The farm at Case Western Reserve University in Cleveland is more akin to a land-grant institution’s research farm than the small but mighty student-run operations found on most Bon Appétit campuses.

Vassar’s Community Farm Next Door
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Vassar College leases 12 acres of former college farmland to a pioneering food nonprofit called the Poughkeepsie Farm Project, a community farm with a commitment to education and food justice