As winter’s chill settles in, cooks often turn to storage crops, including a vibrant array of hardy winter squash, each with its own special flavor profile and gastronomic potential. From the robust and well-known butternut to the delicately sweet acorn, ornamental turban squash, and velvety texture and nutty flavor of Koginut, these nutrient-rich and flavor-packed vegetables define the essence of the season.
+ Blog Categories
Mushrooms are having a moment. With a rise in mushroom-themed art, beauty, fashion, film, and culinary and wellness explorations, mushrooms’ popularity has risen exponentially in recent years. The collective fondness for ‘shrooms includes many of those on the college campuses we serve.
Tucked away on the edge of campus, over a bridge and beside the athletic fields, lies The Farm at Butler, a gem within Butler University in Indianapolis, IN. Just shy of one acre, this agricultural oasis is a clear example of how urban farming can transform previously dormant land into a thriving ecosystem and classroom.
In this follow-up to last week’s post, we share the stories of three food hubs that demonstrate just how critical this model can be for matching supply with demand.
On the rise across the country since the mid-2000’s, food hubs are one solution to common barriers to getting local food into restaurants and difficult-to-access institutional markets. With a keen focus on selling to anchor institutions (long-term fixtures in communities, such as universities, hospitals, and school systems, that play vital roles in the local economy), food hubs coordinate the aggregation, distribution, and marketing of locally and regionally produced foods from a network of responsible producers.
For Native American Heritage Month, Bon Appétit is partnering with Golden Eagle Farm, owned and operated by the Mesa Grande Band of Mission Indians. Golden Eagle is an ambitious endeavor balancing traditional Indigenous farming methods and new revenue generators such as agri-tourism.
From beets and carrots to radishes and ginger, root vegetables are the foundation of countless delicious dishes, bringing depth and earthy flavor to your plate. Celebrate the breadth of root vegetables and explore dishes that highlight these ingredients.
When Bon Appétit Fellow Elise Dudley and over a dozen Vassar College students caravanned out to Amenia, NY earlier this year, they expected to learn firsthand about the dairy industry and meet a storied local Farm to Fork partner. They got even more, including a lesson in emerging cooperative models that protect small dairy farms.
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.