Bon Appétit Management Company

Brian Trykar, the executive chef at a corporate Bon Appétit café in Rancho Cordova, is a big fan of the actor Bill Murray. So much so that when a Bill Murray-themed art show was announced in San Francisco, he jumped on the opportunity to get involved in the best way he knew how — by cooking.

At certain universities, students will be swiping their meal cards with high expectations now that two much-anticipated Best College Food lists are out.

The herb and spice farm Arizona Herb Daddy delivers the most extraordinary flavors to our Café Allegro team at the Musical Instrument Museum in Phoenix.

Lewis & Clark College Sous Chef and Farm to Fork champion Ethan Davidsohn talks about his passion for cooking and sourcing sustainably.

A group of Hamilton College students in Clinton, NY, noticed that a lot of food was being left on students’ plates at the end of meals. Led by Real Food Hamilton, the school’s Real Food Challenge (RFC) chapter, they set out to raise awareness among their peers about how much they waste and why it matters.

A group of Wesleyan University students who’d immersed themselves in farm labor issues and food deserts visited Urban Oaks Organic Farm. Just 13 miles away from campus, they got to learn about these issues firsthand — and see where some of the fruits and vegetables they eat every day on campus are grown.

Started by Firebellies in 2012, the Young Chefs program works in two school districts to empower and inspire at-risk youngsters through cooking.

Keri Barron, a graduating marketing intern for Bon Appétit at Case Western Reserve University in Cleveland, reflects on the skills and lessons she’s learned.

On a recent visit to Tecolote Farm, Katie Pitre showed students from St. Edward’s University that operating a small, diversified farm is no easy task. However, It’s a job she wouldn’t trade for anything else.

One wonders how we ever ended up where we are today. We never voted or ever had a conscious say on the transformation of agriculture from what it used to be to what it has become.